Step

• 1

  Trim the tips off of the wings and discard or set aside for homemade stock.

• 2

  Cut the skin flap between the flat and the drummette so the wing stays a little more straight and is easier to wrap.

• 3

  Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.

• 4

  Remove the wings from the brine and pat dry. Season liberally with Traeger's Cajun Shake.

• 5

  Wrap each wing with a piece of bacon. You can secure with toothpicks, if necessary.

• 6

  When ready to cook, start temperature on High (450+)

• 7

  Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.

• 8

  Flip the wings and cook for an additional 30 minutes or until the bacon is crisp and the chicken is fully cooked (at least 165 degrees F). Enjoy!