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In a medium saucepan, whisk the mustard with the vinegar, 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.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
In a large bowl, toss the chicken wings with the oil and season generously with salt and pepper.
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.
Decrease the grill temperature to 225 degrees F (and activate Super Smoke if you have a Timberline). Smoke wings for an additional 30 minutes.
Using tongs, transfer the wings to a clean large bowl. Toss the wings with the sauce and return to the grill.
Increase the temperature to 350 degrees F and continue cooking until glazed and lightly charred in spots, about 10 to 15 minutes more.
Transfer the wings to a platter and garnish with chopped herbs. Serve with lemon wedges. Enjoy!
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