Smoked Buffalo Chicken Wings

This recipe was a late addition to our New Year’s Eve menu to say goodbye to 2020! It is also the first time we have attempted wings using the Traeger. We have certainly had great results with other chicken dishes on the Traeger, so we had all the faith these wings would be top notch.

1 package of party wings (serves 4)

1/4 cup corn starch

1/2 cup of dry rub

1/4 cup Heinz 57

3 tablespoons butter

1/2 cup Franks Red Hot

Preheat Traeger to 375 degrees F. Wash chicken wings and pat dry. Place in a bowl and sprinkle with cornstarch all over and then again with dry rub. Be diligent to ensure the rub completely covers each wing; this ensures each bite will have optimum flavor! Take the time here and you will taste the quality and care.

Smoke chicken wings for 30 minutes on the Traeger at 375 F turning once about halfway through. Try to limit the amount of times you open the smoker lid.

While wings are on the smoker, melt butter in a saucepan over medium-low heat adding Heinz 57 and Franks Red Hot. Whisk frequently and continue to simmer to help bring the sauce together.

After 30-35 minutes the chicken wings should be approaching an internal temp of 165 degrees – the minimum for poultry – so remove from smoker and place in a bowl and coat liberally with sauce from the sauce pan. Once the wings have been sufficiently covered, return to the smoker (still at 375 F) for 10 minutes; this will help ‘set’ the sauce. Keep the sauce from the bowl/saucepan so you can sauce one more time before service. This dish travels very well! Pull at this point and then re-sauce/re-heat at your destination.