Traeger Smoked Wings
By Traeger Kitchen
For your next game day, skip the sauce and try these dry-rubbed Traeger smoked wings. Brining the wings makes them extra tender and flavorful. But keep in mind that the type of salt you use affects how salty they will turn out. The Traeger Test Kitchen uses Diamond Crystal kosher salt; if you use Morton kosher salt, which has a smaller crystal, use just a smidge more than half as much.
Prep Time
15 Min
Cook Time
1 Hr
30 Min
Pellets
Mesquite
Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Brine
| 4 Cup | water |
| 1/4 Cup | kosher salt, preferably Diamond |
| 1/4 Cup | brown sugar |
| 4 Clove | garlic, crushed |
| 1 Teaspoon | dried thyme |
| 1 Tablespoon | red pepper flakes |
| 2 Pound | chicken wings, flats and drumettes separated |
Rub
| 1/4 Cup | brown sugar |
| 1/2 Teaspoon | granulated onion |
| 1/4 Teaspoon | smoked paprika |
| 1/4 Teaspoon | garlic powder |
| 1/4 Teaspoon | Traeger Rub |
| 1/4 Teaspoon | Ancho or chipotle chile powder |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Brine
| 4 Cup | water |
| 1/4 Cup | kosher salt, preferably Diamond |
| 1/4 Cup | brown sugar |
| 4 Clove | garlic, crushed |
| 1 Teaspoon | dried thyme |
| 1 Tablespoon | red pepper flakes |
| 2 Pound | chicken wings, flats and drumettes separated |
Rub
| 1/4 Cup | brown sugar |
| 1/2 Teaspoon | granulated onion |
| 1/4 Teaspoon | smoked paprika |
| 1/4 Teaspoon | garlic powder |
| 1/4 Teaspoon | Traeger Rub |
| 1/4 Teaspoon | Ancho or chipotle chile powder |
Steps
1
Make the brine: Whisk together the water, salt, brown sugar, garlic, thyme, and red pepper flakes in a large bowl or container until the brown sugar and salt dissolve. Add the chicken wings to the brine. Cover and and refrigerate for at least 2 hours and up tp 12 hours.
2
Remove the wings from the brine, rinse well, and pat dry.
3
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Super Smoke
4
Make the rub: In a small bowl, mix together the brown sugar, granulated onion, ancho chile powder, paprika, garlic powder, and Traeger rub.
5
Coat the wings all over with the rub.
6
Place the wings directly on the grill grates. Close the lid and smoke until the internal temperature is 125°F, about 1 hour. Remove the wings from the grill.
180 ˚F / 82 ˚C
02:05
Super Smoke
7
Preheat the grill with the lid closed to 450°F; this will take about 10 minutes.
450 ˚F / 232 ˚C
00:15
8
Place the wings back on the grill. Close the lid and cook on one side until golden brown, about 5 minutes. Flip and cook until the other side is golden brown and the internal temperature is 175°F, another 4 to 5 minutes per side. Transfer to a platter and serve immediately. Enjoy!
450 ˚F / 232 ˚C
00:10
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