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Trim the tips off of the wings and discard or set aside for homemade stock.
Cut the skin flap between the flat and the drummette so the wing stays a little more straight and is easier to wrap.
Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.
Remove the wings from the brine and pat dry. Season liberally with Traeger's Cajun Shake.
Wrap each wing with a piece of bacon. You can secure with toothpicks, if necessary.
When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.
Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.
Flip the wings and cook for an additional 30 minutes or until the bacon is crisp and the chicken is fully cooked (at least 165 degrees F). Enjoy!