EPIc smoked wings

Braised & Deglazed Cross

Brine Overnight

01 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.

Dry

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

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Season with the Rub

04 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. Learn more

Air Dry

05 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.

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Crisp Em'

07 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. Learn more

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