Most wing recipes have you swimming in sauce, but these dry rubbed wings are a healthier alternative that cut the mess, but not the flavor.
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For the Brine: Whisk together brine ingredients with 4 cups water in a large bowl or container until the brown sugar and salt have dissolved.
Add wings to the brine. Cover and put in the refrigerator and let the wings brine for 24 hours.
Remove the wings from the brine, rinse off and pat dry.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
For the Rub: In a small bowl, mix together dry rub ingredients. Coat the wings with the rub on all sides.
Place the wings on the grill grate and smoke for 60 to 90 minutes. Remove from the grill.
Increase grill temperature to 450°F and preheat, lid closed 15 minutes. Place the wings back on the grill and cook for about 3 to 5 minutes on each side or until the wings are golden brown with a little bit of crunch.
Remove the wings from the grill and serve immediately. Enjoy!
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