There are lots of different methods to try with BBQ chicken wings. With this recipe, it starts off with the basic smoked chicken wing as a starting point. Then, to add some additional flavor, the smoked wings are coated in buffalo hot sauce. The final method is to smoke the wings and then fry them for some additional flavor and texture.
Tap/Click above to watch this video on three ways to cook your chicken wings: Video – Traeger.com
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Step 1: These chicken wings have already been sectioned into flats and drums, but if you need to separate your wings through the joint, its easy with a sharp knife.
Step 2: Its then simply a case of applying your favorite BBQ rub of choice. These were coated with the Traeger Pork and Poultry rub that’s got some Parika, onion, and chili pepper.
Step 3: When adding the rub, while you want to be generous with it, if you’re going to add a sauce that’s also got salt in it, don’t over season with the rub.
Step 4: These wings were then cooked on the Traeger at 225 degrees for 45 minutes to an hour, Super Smoke mode could also be used for additional smoke flavor.
Step 5: These smoked wings are quick and easy to prepare and tasty in their own right, but you might want to add some additional flavor…
Step 6: For wings with more of a flavor kick, this next batch is prepared with the Traeger hot sauce which contains cayenne peppers, vinegar, and garlic, along with salt and some other spices.
Step 7: The Traeger Timberline features an induction hob which can be used to heat up the hot sauce along with some butter to help it coat the chicken wings.
Step 8: When you’ve got a rolling boil on that hot sauce and butter, its ready for the wings.
Step 9: Pour the hot sauce and melted butter into a large mixing bowl to coat the smoked chicken wings.
Step 10: The simplest and quickest way to coat the wings in the sauce is to toss them in the bowl, but don’t get too enthusiastic. Otherwise, you’ll end up with hot sauce all over you!
Step 11: Then tip out the wings into a serving bowl. If there is a lot of sauce still in the bowl though, you may want to pull out the wings one by one so they are not served swimming in sauce.
Step 12: This final method is taking the smoked wings and them frying them up for some additional flavor and texture. To do so, get a large pan of oil up to 375 degrees.
Step 13: Be careful dropping the wings into the oil to avoid splash back. The wings should be nicely fried in around 3 minutes.
Step 14: Using your kitchen prongs, after around 3 minutes, pull the wings from the oil and then prepare them to serve.
Step 15: And there you have it, three excellent ways to enjoy your wings. Smoked, smoked then sauced, and finally smoked then fried.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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