EPIc smoked wings

Braised & Deglazed


Brine Overnight


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.

Step 3

Season with the Rub


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.

Air Dry


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.

Smoke Em!

Step 6

Smoke the wings at 300°F for 45 minutes. Optional: fill your pellet tube smoker about 1/3 with your favourite pellets. Lite it when the Traeger is ready.

Crisp Em'


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.


Step 8

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


Step 9

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