Smoked Dry Rub Wings

Ingredients

Units of Measurement:

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Steps

• 1

  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.

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  Ingredients

  • 1/4 Cup salt

  • 1/4 Cup brown sugar

  • 4 Clove garlic, crushed

  • 1 Teaspoon dried thyme

  • 1 Tablespoon red pepper flakes

• 2

  Add wings to the brine. Cover and put in the refrigerator and let the wings brine for 24 hours.

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  Ingredients

  • 2 Pound chicken wings

• 3

  Remove the wings from the brine, rinse off and pat dry.

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• 4

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  

  Grill: 180 ˚F

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• 5

  For the Rub: In a small bowl, mix together dry rub ingredients. Coat the wings with the rub on all sides.

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  Ingredients

  • 1/4 Cup brown sugar

  • 1/2 Teaspoon granulated onion

  • 1/4 Teaspoon ancho or chipotle chile pepper

  • 1/4 Teaspoon smoked paprika

  • 1/4 Teaspoon garlic powder

  • 1/4 Teaspoon Traeger Rub

• 6

  Place the wings on the grill grate and smoke for 60 to 90 minutes. Remove from the grill.

  

  Grill: 180 ˚F

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• 7

  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.

  

  Grill: 450 ˚F

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• 8

  Remove the wings from the grill and serve immediately. Enjoy!

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