Steps

• 1

  Plan ahead, this recipe requires 12 to 24 hours to brine the wings. Trim the tips off of the wings and discard or set them aside for homemade stock.

• 2

  Cut the skin flap between the flat and drummette so the wing stays a little more straight and are easier to wrap.

• 3

  Place the wings in a large bowl and cover with beer and red pepper flakes (if desired).

• 4

  Refrigerate for 12 to 24 hours before grilling.

• 5

  Remove the wings from the brine and pat dry. Season liberally with Cajun seasoning.

• 6

  Wrap each wing with a slice of bacon. You can secure with toothpicks, if necessary.

• 7

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 8

  Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.

  00:30

• 9

  Flip the wings and cook for an additional 30 minutes, or until the bacon is crisp and the chicken is fully cooked (at least an internal temperature of 165°F). Remove from the Traeger, serve, and enjoy!

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

  00:30