By Traeger Kjøkken
These smoked buffalo wings are the #1 seed for a reason. The tangy-spice of the buffalo sauce combined with fall-off-the-bone wood-fired flavor makes a classic even better. If you like your sauce super hot, feel free to add a pinch of cayenne.
Forberedelsestid
Tid for matlaging
Pellets
4
Activating this element will cause content on the page to be updated.4 Pound | chicken wings |
1 Tablespoon | corn starch |
As Needed | Traeger Chicken Rub |
To Taste | koshersalt |
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 / 191 ˚C
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.
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 / 191 ˚C
00:35
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 / 191 ˚C
175 ˚F / 79 ˚C
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.
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 / 191 ˚C
00:15
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!
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