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Traeger Smoked Wings

Name: Traeger Smoked Wings
Prep time: 15 min
Cook time: 1 h 30 min
Ingredients: 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; 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

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.

Shop Ingredients

Prep Time

15 Min

Cook Time

1 Hr

30 Min

Pellets

Mesquite

Ingredients

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This recipe serves:

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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:

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 12 hours and up to 24 hours.
2
Remove the wings from the brine, rinse off 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°, about 1 hour. Remove the wings from the grill.
180 ˚F / 82 ˚C
02:05
Super Smoke
7
Increase the grill temperature to 450°F and preheat with the lid closed 15 minutes.
450 ˚F / 232 ˚C
00:15
8
Place the wings back on the grill. Close the lid and cook until golden brown and slightly crispy with an internal temperature of 175°F, 4 to 5 minutes per side. Remove from the grill and serve immediately. Enjoy!
450 ˚F / 232 ˚C
00:10