Crispy Traeger Wings - The BEST Smoked Chicken Wings

• 份量: 1 serving
• 活動時間: 1 day 2 hours 15 minutes
• 總時間: 1 day 3 hours 30 minutes

食材

1 lb chicken wings (454g)

1 tsp baking powder

1 tsp softened butter

25 g salt (about 1½ tbsp)

500 g cold water (about 2 cups)

1 tbsp paprika powder

½ tsp Aleppo chili (pul bieber) (or use ¼ tsp cayenne)

1 tbsp white sugar

1 tbsp brown sugar

½ tsp celery salt

½ tsp garlic powder

¼ tsp ground cinnamon

步驟

Make the brine by mixing salt and water together. Cover the chicken wings with the brine in a bowl. Wrap and store in the refrigerator overnight or for at least 2 hours.

Drain the brine and discard. Dry off the wings briefly with paper towels.

Add 1 tsp of baking powder per lb of wings and mix in a bowl.

Add the dry rub and mix well with your hands to coat evenly. Save about 1-2 tbsp of dry rub to finish the wings later.

Spray a resting rack with vegetable oil (or brush it). Line the seasoned wings on a resting rack with a tray underneath. Dry in the fridge for 1-2 hours.

Preheat your Traeger to 300°F. Optional: fill your pellet tube smoker about 1/3 with your favourite pellets. Lite it when the Traeger is ready.Once the Traeger is ready, place the tray of wings in the middle of the pit. Close the lid and smoke for 45 minutes.

Once an hour has passed, take the wings off the pit and crank the Traeger up to its max temp of 500°F.

Finish the wings for 10 minutes on high heat or until the edges go crispy.

Immediately toss the wings with the softened butter and extra dry rub. Coat well and serve right away!

筆記

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