Smoked Dry Rub Wings

Steps

• 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.

  Ingredients

  • 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 / 82 ˚C

  Super Smoke

• 4

  Make the rub: In a small bowl, mix together the brown sugar, granulated onion, ancho chile powder, paprika, garlic powder, and Traeger Rub.

  Ingredients

  • 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 / 82 ˚C

  Super Smoke

• 7

  Increase the grill temperature to 450°F and preheat with the lid closed 15 minutes.

  450 ˚F / 232 ˚C

• 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 / 232 ˚C