Hey there, wing lovers! Today, we’re diving headfirst into the smoky goodness of Traeger chicken wings recipe. Trust me, there’s nothing quite like sinking your teeth into those juicy, flavor-packed wings straight off the grill! So grab your apron, preheat that Traeger pellet grill, and let’s get our wing game on!
How to make Traeger chicken wings
Picture this: a lazy summer evening, a bunch of friends gathered around the grill, and the tantalizing aroma of smoked chicken wings filling the air. You can make this dream a reality with just a few easy steps!
- Prepping the wings: Start by patting those wings dry and removing any excess moisture. You want those wings to get crispy, and moisture is the enemy here!
- Seasoning: Now comes the fun part – seasoning those wings! I’m talking about a dance of flavors on your taste buds. Go for your favorite rub, whether it’s smoky BBQ, zesty lemon pepper, or a tongue-tingling buffalo blend. Be bold with your choices!
- Fire up the Traeger: Get that grill preheated to around 225-250°F (107-121°C). We’re going low and slow here, folks, to get that finger-licking tenderness.
- Smoke ’em up: Pop those seasoned wings onto the grill grates and let the magic happen. The wood pellets will infuse the wings with that fantastic smoky taste. It’s like a flavor party in your mouth!
- Time to flip: After about 30 minutes, give those wings a gentle flip to ensure even cooking. Patience is key, my friends!
- Get saucy: If you want saucy wings (and who doesn’t?), brush on your favorite sauce during the last 15 minutes of cook time. Watch that sauce caramelize and become sticky perfection!
- The taste test: Once the internal temperature hits 165°F (74°C), it’s time to take those wings off the grill. Now, comes the hardest part – resist gobbling them all up yourself. Gather your crew, and let the feast begin!
How to get crispy skin on pellet smoked chicken wings
Ah, the quest for crispy skin – the holy grail of chicken wing enthusiasts! Let me spill the beans on how to nail that crispy skin on your Traeger-smoked wings.
First and foremost, remember the golden rule: dry those wings thoroughly. Excess moisture will make it harder for the skin to crisp up, so grab a paper towel and give those wings some love.
Next up, go for a higher cooking temperature in the last leg of the cook. Crank up the heat to around 375°F (190°C) for the last 10 minutes or so. That’ll give that skin a delightful crunch!
How many wings do you need per person
Alright, let’s talk numbers. How many wings should you plan per person? Well, if you’re serving wings as an appetizer, you can estimate about 5-6 wings per person. But hey, if your crowd is a bunch of wing-crazy fanatics (like mine usually is!), you might want to bump that number up a bit. Better to have leftovers than to run out, right?
How to serve
Now that you’ve mastered the art of Traeger-smoked wings, it’s time to serve ’em up like a pro!
Grab a big platter, arrange those smoky delights on it, and garnish with some fresh herbs for a pop of color. Provide a selection of dipping sauces on the side – ranch, blue cheese, honey mustard, you name it! And don’t forget the napkins – things are about to get messy in the best way possible!
What to do with leftovers
Let’s face it – leftovers are a blessing in disguise. If you somehow manage not to devour all those wings in one sitting, here are a couple of ideas to make the most of your savory leftovers:
- Wing tacos: Shred the remaining wings, toss ’em in your favorite sauce, and stuff them into soft tortillas with some crunchy slaw. It’s like a whole new meal!
- Wing pizza: Turn your pizza night up a notch by using those smoked wings as a pizza topping. Trust me; it’s a flavor explosion!
There you have it, my fellow grillers and wing aficionados – the ultimate guide to Traeger smoked chicken wings! From prepping to grilling, saucing to serving, you’re now equipped to create wing magic that’ll have your friends and family begging for more.
I hope you enjoyed this wing-filled journey as much as I did sharing it with you. Remember, the key to epic wings is experimentation and having fun with flavors. So get out there, fire up that grill, and let your culinary creativity soar!
Thank you for taking the time to read this blog post. Remember, “Wings are like happiness – the more, the better!” Happy grilling, folks!
Traeger Chicken Wings Recipe
Prepare to wow your guests with mouthwatering Traeger chicken wings. Master the art of grilling and elevate your culinary skills to new heights.
- 2 pounds of chicken wings about 20-24 wings
- Your favorite chicken wing rub or seasoning e.g., BBQ, lemon pepper, buffalo
- Wood pellets for your Traeger pellet grill choose a flavor that complements your seasoning
- Your preferred wing sauce optional
- Fresh herbs for garnish e.g., parsley, cilantro
Prepping the Wings
- Begin by patting the chicken wings dry with paper towels. Removing excess moisture will help achieve crispy skin later.
- Place the dried wings in a large mixing bowl.
- Generously season the wings with your favorite rub or seasoning. Get creative with flavors and make sure every wing is well-coated.
Preparing the Grill
- Preheat your Traeger pellet grill to a temperature of 225-250°F (107-121°C). This low and slow approach will infuse the wings with smoky goodness while keeping them tender.
- While the grill is heating up, soak your chosen wood pellets according to the manufacturer's instructions. The pellets should be ready by the time the grill reaches the desired temperature.
Smoking the Wings
- Once the grill is ready, place the seasoned wings directly on the grill grates, ensuring they are evenly spaced out.
- Close the grill lid and let the wings smoke for about 30 minutes. This initial smoking allows the flavors to penetrate the meat.
- After 30 minutes, carefully flip the wings using tongs. Be gentle to avoid losing any delicious rub!
Crisping the Skin
- This is the secret to achieving that crispy skin everyone loves! Increase the grill temperature to around 375°F (190°C).
- Allow the wings to cook for an additional 10-15 minutes, or until the skin becomes golden and crispy. Keep an eye on them to prevent burning.
- If you're a saucy wing lover, now's the time to add your favorite wing sauce. Brush the sauce onto the wings during the last 15 minutes of cooking.
- Watch as the sauce caramelizes, creating a sticky and finger-licking glaze.
Checking for Doneness
- Use a meat thermometer to check internal temperature of the wings. When they reach 165°F (74°C), they are perfectly cooked and safe to eat.
Serving and Garnishing
- Take those smoky wings off the grill and arrange them on a large platter.
- Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and added freshness.
- Serve the wings with your favorite dipping sauces on the side for an extra burst of flavor.