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Smoked Mustard Wings by Chef Matthew Jennings

10

55

Hickory

Sweet, smoky wings with a tangy mustard kick. These wings are tossed in a warm mustard sauce, grilled and then smoked for some deep wood-fired flavor.

6

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  • 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

  • 5 Pound chicken wings

  • 1/4 Cup Canola oil

  • salt and pepper

  • lemon wedges

  • 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.

    • 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

  • 3

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

    • 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

  • 5

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

    225 ˚F

  • 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

  • 8

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

    • As Needed lemon wedges

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