Steps

• Step 1

  When ready to cook, set the Traeger to 350℉ and preheat for 15 minutes. Place chicken wings skin side up on a wire drying rack over a sheet pan or a sheet pan lined with paper towels. Blot with paper towels to dry. Sprinkle with kosher salt and place wings in fridge for at least 1 hour.

  Ingredients

  • 2 Pound chicken wings

  • As Needed kosher salt

• Step 2

  For sauce, combine corn starch to chicken stock, mix well.

  Ingredients

  • 1/4 Cup chicken broth

  • 1 Tablespoon cornstarch

• Step 3

  Add all remaining ingredients to a small saucepan, whisk and bring to a simmer over medium heat.

  Ingredients

  • 1 Cup fresh squeezed orange juice

  • 1 Large orange zest

  • 2 Tablespoon soy sauce

  • 1/3 Cup brown sugar

  • 1 Teaspoon ground ginger

  • 1 Tablespoon Asian chili garlic sauce

  • 1/4 Teaspoon black pepper

• Step 4

  Once simmering, whisk in corn starch and chicken stock slurry. Continue simmering until sauce has thickened. Remove from heat and set aside.

• Step 5

  Place wings directly on grate and cook for 45 minutes or internal temp reads 170℉ and skin is golden brown.

  350 ˚F / 177 ˚C

  170 ˚F / 77 ˚C

• Step 6

  Remove wings from grill and place in bowl with orange sauce. Toss until wings are covered with sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.