Steps

• Step 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 at least 2 hours and up tp 12 hours.

  Ingredients

  • 4 Cup water

  • 1/4 Cup kosher salt, preferably Diamond

  • 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

• Step 2

  Remove the wings from the brine, rinse well, and pat dry.

• Step 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

• Step 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

• Step 5

  Coat the wings all over with the rub.

• Step 6

  Place the wings directly on the grill grates. Close the lid and smoke until the internal temperature is 125°F, about 1 hour. Remove the wings from the grill.

  02:05

  180 ˚F / 82 ˚C

  Super Smoke

• Step 7

  Preheat the grill with the lid closed to 450°F; this will take about 10 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 8

  Place the wings back on the grill. Close the lid and cook on one side until golden brown, about 5 minutes. Flip and cook until the other side is golden brown and the internal temperature is 175°F, another 4 to 5 minutes per side. Transfer to a platter and serve immediately. Enjoy!

  00:10

  450 ˚F / 232 ˚C