Steps

• 1

  Dry brine the wings: Set a wire rack on a rimmed baking sheet. Combine the spices for the dry rub in a small bowl. Mix well. Pat the wings dry and season all over with all the rub. Place wings on the rack and refrigerate uncovered for at least 4 hours an up to 24 hours.

• 2

  Make the BBQ sauce: Combine all the sauce ingredients in a pan and bring to a simmer. Cook, stirring occasionally, until butter the is melted. Set aside.

• 3

  When ready to cook, preheat the Traeger with the lid closed to 275°F; this will take 10 to 15 minutes.

• 4

  Holding a leave in thermometer parallel to the work surface insert into the thickest part of the wing (drumette) avoiding the bone as much as possible. Place the wings on the grill and cook, flipping occasionally, until the internal temperature reaches 185°F. 1 ½ to 2 hours; the time will vary depending on the size of the wings, the weather, and your grill.

  275 ˚F / 135 ˚C

  185 ˚F / 85 ˚C

• 5

  Brush the wings liberally with the BBQ sauce cook briefly to set the sauce, about another 5 minutes. Enjoy!