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Roasted Buffalo Wings

10

30

Hickory

These smoked buffalo wings are the #1 seed for a reason. The spiciness of the buffalo sauce combined with fall-off-the-bone wood-fired flavor for an offering worthy of your Super Bowl party.

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Chicken Wings

  • 4 Pound chicken wings

  • 1 Tablespoon cornstarch

  • Traeger Chicken Rub

  • Kosher salt

Buffalo Sauce

  • 1/4 Cup spicy mustard

  • 1/2 Cup Frank's RedHot Sauce

  • 6 Tablespoon unsalted butter

main

  • Ranch or blue cheese dressing, for dipping

  • 1

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

    375 ˚F

  • 2

    While the grill is preheating, dry the chicken wings with a paper towel. Place the wings in a large bowl and sprinkle with the cornstarch, Traeger Chicken Rub, and salt. Toss to coat the wings all over.

    • 4 Pound chicken wings

    • 1 Tablespoon cornstarch

    • To Taste Traeger Chicken Rub

    • To Taste Kosher salt

  • 3

    Place the chicken wings directly on the grill grates. Close the lid and cook, turning halfway, until the internal temperature reaches at least 165°F but ideally 175-180°F for the best texture, about 35 minutes.

    175 ˚F

  • 4

    Meanwhile, make the buffalo sauce: In a small saucepan, combine the Frank's RedHot, mustard, and butter. Cook over medium-low heat, whisking to combine, until the butter is melted and the sauce is warmed through. Cover and keep warm until ready to use.

    • 1/4 Cup spicy mustard

    • 1/2 Cup Frank's RedHot Sauce

    • 6 Tablespoon unsalted butter

  • 5

    Transfer the wings to a large bowl. Pour the buffalo sauce over the wings and toss with tongs to coat.
  • 6

    Return the wings to the grill, close the lid, and cook for another 10-15 minutes, until the sauce sets.
  • 7

    Serve the wings with ranch or blue cheese dressing for dipping. Enjoy!

    • Ranch or blue cheese dressing, for dipping

Cooking Notes

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