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
- Dry your chicken wings thoroughly on all sides with a paper towel. Place them in a zip top bag.
- Add the Cornstarch and salt to the wings, close the bag, and toss to coat evenly.
- 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.
- Place the wings directly on the grill grates, close the lid, and smoke for 45 minutes.
- 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.
- Brush Traeger Buffalo Wing Sauce all over the wings and continue to cook until you reach an internal temperature of 175˙ F.
- 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.
