Steps

• 1

  Make the rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne.

• 2

  Make the wings: Pat the chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with the rub, tossing to coat evenly.

• 3

  Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, leaving a bit of space between each wing. Refrigerate, uncovered, for 8 hours, or up to overnight.

• 4

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Place the wings directly on the grill grates. Insert the probe into the center of a wing, avoiding the bone. Close the lid and smoke the wings for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 6

  Increase the grill temperature to 350℉ and continue roasting until the wings are crisp and the internal temperature reaches 165-180°F, 45-50 minutes.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

  00:50

• 7

  Meanwhile, combine the butter, hot sauce, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat on the stovetop. Cook, stirring, until combined. Reduce heat to low and keep warm until the wings are finished cooking.

• 8

  Transfer the wings to a large bowl. Add the sauce and toss to thoroughly coat.

• 9

  Transfer the wings to a platter and serve immediately with carrot sticks, celery sticks, and blue cheese or ranch dressing for dipping. Enjoy!