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Roasted Buffalo Wings

10

30

Hickory

These smoked buffalo wings are the number one seed for a reason. The spiciness of the buffalo sauce combines with fall-off the bone wood-fired flavor for an offering worthy of your Super Bowl party.

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  • 4 Pound chicken wings

  • 1 Tablespoon corn starch

  • Traeger Chicken Rub

  • kosher salt

Buffalo Sauce

  • 1/2 Cup Frank's RedHot Sauce

  • 1/4 Cup spicy mustard

  • 6 Tablespoon unsalted butter

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F

  • 2

    While grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, Traeger Chicken Rub and salt to taste. Mix to coat both sides of the chicken wings.

    • 4 Pound chicken wings

    • 1 Tablespoon corn starch

    • As Needed Traeger Chicken Rub

    • To Taste kosher salt

  • 3

    When the grill is hot, place the wings on the grill and cook for 35 minutes total, turning halfway through cook time.

    375 ˚F

  • 4

    Check the internal temperature of the wings at 35 minutes. The internal temperature should be at least 165℉. However, an internal temperature of 175-180℉ will yield a better texture.

    375 ˚F

    175 ˚F

  • 5

    For the Buffalo Sauce: In a saucepot, add the Franks Red Hot, mustard and butter. Whisk to combine and heat through on the stove top. Keep sauce warm while the wings are cooking.

    • 1/2 Cup Frank's RedHot Sauce

    • 1/4 Cup spicy mustard

    • 6 Tablespoon unsalted butter

  • 6

    When wings are done, remove from grill and place into a medium bowl Pour the buffalo sauce over the wings, turning with tongs to coat.

    375 ˚F

  • 7

    Cook for an additional 10-15 minutes on the grill for the sauce to set. Serve wings with ranch or blue cheese dressing. Enjoy!