Smoked Mustard Wings by Chef Matthew Jennings

Steps

• 1

  In a medium saucepan, whisk the mustard with the vinegar, molasses, soy sauce, honey and miso. Bring to a boil. Cook over medium heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.

  Ingredients

  • 1/2 Cup spicy brown mustard

  • 1 Cup apple cider vinegar

  • 1/2 Cup soy sauce

  • 2 Tablespoon honey

  • 1 Tablespoon miso

  • 1/2 Cup molasses

• 2

  When ready to cook, start the Traeger grill and set the temperature to 450° F. Preheat, lid closed, for 10 to 15 minutes.

  450 ˚F / 232 ˚C

• 3

  In a large bowl, toss the chicken wings with the oil and season generously with salt and pepper.

  Ingredients

  • 5 Pound chicken wings

  • 1/4 Cup Canola oil

  • To Taste salt and pepper

• 4

  Place the wings on the hottest part of the grill and cook until cooked through and lightly browned, about 15 minutes. Turn frequently so wings don't burn.

  450 ˚F / 232 ˚C

• 5

  Decrease the grill temperature to 225 degrees F (and activate Super Smoke if available). Smoke wings for an additional 30 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  Using tongs, transfer the wings to a clean large bowl. Toss the wings with the sauce and return to the grill.

• 7

  Increase the temperature to 350 degrees F and continue cooking until glazed and lightly charred in spots, about 10 to 15 minutes more.

  350 ˚F / 177 ˚C

• 8

  Transfer the wings to a platter and garnish with chopped herbs. Serve with lemon wedges. Enjoy!

  Ingredients

  • As Needed lemon wedges