Steps

• 1

  Make the brine: In a large stockpot, combine the water, salt, and sugar and stir well to combine. Bring to a boil, then remove from the heat and add the lemon, garlic, thyme, and peppercorns. Let cool to room temperature.

• 2

  Submerge the chicken wings in the brine. Cover and refrigerate for 2-4 hours.

• 3

  When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 4

  Remove the wings from the brine and rinse well under cool running water, then dry completely with paper towels. Discard the brine. Toss the wings with the olive oil to coat completely.

• 5

  Place the wings directly on the grill grates. Insert the probe into the thickest part of a wing, avoiding the bone. Close the lid and cook until the internal temperature reaches 165℉, 45-60 minutes.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

  00:45

• 6

  Meanwhile, make the sauce: In a medium saucepan, whisk together the gochujang, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, butter, garlic, and ginger. Cook on the stovetop over medium heat until the sauce just comes to a simmer, then remove from the heat.

• 7

  Transfer the wings to a large bowl and toss with two thirds of the sauce until well coated, then add the green onions, peanuts, and sesame seeds and toss until well distributed. Arrange the wings on a platter and serve with cilantro, lime wedges, and the remaining sauce for dipping. Enjoy!