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Smoked Dry Rub Wings

Smoked Dry Rub Wings

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

1 Hr
30 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurment:
main
1/4 Cup salt
1/4 Cup brown sugar
4 Clove garlic, crushed
1 Teaspoon dried thyme
1 Tablespoon red pepper flakes
2 Pound chicken wings
Rub
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

Step

  • 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.

  • 2

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

  • 3

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

  • 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.

    180 ˚F / 82 ˚C

    Super Smoke

  • 5

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

  • 6

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

    180 ˚F / 82 ˚C

    01:30

  • 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.

    450 ˚F / 232 ˚C

    00:10

  • 8

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

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