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Traeger Kitchen
Smoked Dry Rub Wings
15
1
Mesquite
Most recipes for wings have them swimming in sauce, but these dry-rubbed wings are a healthier alternative--they aren't as messy, but they are just as flavorful.
4
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Brine
4 Cup water
1/4 Cup Kosher salt
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
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 24 hours.4 Cup water
1/4 Cup Kosher salt
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
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
4
Make the rub: In a small bowl, mix together the brown sugar, granulated onion, ancho chile powder, paprika, garlic powder, and Traeger 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
5
Coat the wings all over with the rub.6
Place the wings directly on the grill grates. Close the lid and smoke for 60-90 minutes. Remove the wings from the grill.180 ˚F
7
Increase the grill temperature to 450°F and preheat with the lid closed 15 minutes.450 ˚F
8
Place the wings back on the grill. Close the lid and cook until golden brown and slightly crispy, 3-5 minutes per side. Remove from the grill and serve immediately. Enjoy!450 ˚F