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Roasted Buffalo Wings

Difficulty 2/5
|
Prep time 10 mins

Cook time 30 mins
|
Serves 4-6

Hardwood Hickory

These smoked buffalo wings are the number one seed for a reason. The spiciness of the buffalo sauce combines with fall-off the bone wood-fired flavor for an offering worthy of your Super Bowl party.

Ingredients

Chicken Wings

4 lbs chicken wings

1 tbsp corn starch

kosher salt, to taste

Buffalo Sauce

1/4 cup spicy mustard

1/2 cup FRANKS RED HOT SAUCE

6 tbsp unsalted butter

Preparation

When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

While grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, Traeger Chicken Rub and salt to taste. Mix to coat both sides of the chicken wings.

When the grill has heated, place the wings on the grill and cook for 35 minutes total, turning halfway through cook time.

Check the internal temperature of the wings at 35 minutes. The internal temperature should be at least 165℉. However, an internal temperature of 175-180℉ will yield a better texture.

For the Buffalo Sauce: In another pot add the Franks Red Hot, mustard and butter. Whisk to combine and heat through on the stove top.

Keep sauce warm while the wings are cooking. When wings are done, pour the buffalo sauce over the wings, turning with tongs to coat.

Cook for an additional 10-15 minutes on the grill for the sauce to set.

Serve wings with ranch or blue cheese dressing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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