Traeger Smoked Wings: Dry Rub Recipe

When it comes to game day snacks, few things can top the flavorful, smoky delight of dry-rubbed chicken wings. With the right technique and ingredients, you can transform ordinary wings into a mouthwatering treat that sings with hardwood smoke flavor. Here's how to achieve perfect dry rub smoked wings using a Traeger grill.

Preparation and Brining

The first step in crafting these delectable wings is preparing the brine. Brining is essential as it infuses the wings with moisture and flavor, making them extra tender. Here's a simple yet effective brine recipe:

• Ingredients:

  • 4 cups of water
  • 1/4 cup of kosher salt (preferably Diamond Crystal)
  • 1/4 cup of brown sugar
  • 4 cloves of crushed garlic
  • 1 teaspoon of dried thyme
  • 1 tablespoon of red pepper flakes
  • 2 pounds of chicken wings (flats and drumettes separated)

• Instructions:

  1. In a large bowl, whisk together water, salt, brown sugar, garlic, thyme, and red pepper flakes until the sugar and salt are dissolved.
  2. Add the chicken wings to the brine, cover, and refrigerate for at least 12 hours, but no more than 24 hours.

Creating the Dry Rub

Once the wings are brined, it's time to prepare the dry rub. The combination of spices in this rub will create a perfect balance of sweetness and heat, enhancing the natural flavors of the chicken.

• Ingredients:

  • 1/4 cup of brown sugar
  • 1/2 teaspoon of granulated onion
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of Traeger Rub
  • 1/4 teaspoon of Ancho or chipotle chili powder

• Instructions:

  1. Mix all the rub ingredients in a small bowl.
  2. Remove the wings from the brine, rinse them off, and pat them dry.
  3. Coat the wings evenly with the rub.

Smoking and Grilling

The smoking process is what sets these wings apart, giving them a deep, smoky flavor that is simply irresistible.

• Instructions:
  1. Set the Traeger grill temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  2. Place the wings directly on the grill grates, close the lid, and smoke until the internal temperature reaches 125°F, about 1 hour.
  3. Remove the wings from the grill and increase the temperature to 450°F. Preheat with the lid closed for 15 minutes.
  4. Place the wings back on the grill, cooking until they are golden brown and slightly crispy, with an internal temperature of 175°F, about 4 to 5 minutes per side.
  5. Serve the wings immediately and enjoy!

Tips for Perfect Wings

1. Choosing the Right Salt: The type of salt you use for brining can significantly affect the saltiness of the wings. Diamond Crystal kosher salt is recommended, but if you use Morton kosher salt, adjust the quantity as needed.
2. Timing the Brine: Brine the wings for at least 12 hours for the best flavor, but avoid exceeding 24 hours to prevent over-brining.
3. Using Super Smoke: If your Traeger grill has a Super Smoke feature, use it to enhance the smoky flavor of the wings.

By following these steps, you'll create dry rub smoked wings that are tender, flavorful, and perfect for any game day gathering. Whether you're a seasoned grill master or a novice, this recipe is sure to impress your friends and family. Enjoy the process and the delicious results!