Backwater Smoked Chicken Wings

Backwater Smoked Chicken Wings

Make your own Backwater Wings with a Traeger and this recipe!

Ingredients

5 pounds chicken wings flats and drumettes
2 1/2 Tablespoons Cornstarch
1 teaspoon salt

Sauce Prep
1 cup Franks Buffalo Sauce
2 Tablespoons Unsalted Butter, melted
1 Tablespoon of Traeger Rub

*Use leftover sauce for dipping

Instructions

  1. Dry your chicken wings thoroughly on all sides with a paper towel. Place them in a zip top bag.
  2. Add the Cornstarch and salt to the wings, close the bag, and toss to coat evenly.
  3. Preheat your Smoker (I use a Traeger Ironwood XL) to 225˙ F on Super Smoke* for at least 15 minutes using your favorite wood, I use Traeger BBQ Select Pellets.
  4. Place the wings directly on the grill grates, close the lid, and smoke for 45 minutes.
  5. Increase the heat in your smoker to 425˙ until the internal temperature of the wing reads 165˙ F.  You can rotate or flip the wings as needed to maintain even cooking and avoid any hot spots on the grill.
  6. Brush Traeger Buffalo Wing Sauce all over the wings and continue to cook until you reach an internal temperature of 175˙ F.
  7. Remove the wing from the grill and serve.

I always serve mine with Blue Cheese, but Ranch works well too!

Keys to Great Tasting Wings:

  • Dry your wings.
  • Use Super Smoke for extra smokey goodness, if your smoker doesn’t have this feature, smoke the wings about 15 minutes longer.
  • Get the grill super hot for extra crispiness.

Leave a comment

Please note, comments need to be approved before they are published.