SIMPLE SUPER BOWL CHICKEN WINGS
+ cold air chilling time
- Fresh Chicken Wings (20)
- Traeger Pork and Poultry Rub – to taste
- Extra Virgin Olive Oil (1 & 1/2 TBSP)
- Corn Starch (optional)
Allow chicken wings to air cool in refrigerator unwrapped for 1-2 hours if possible. Remove from refrigerator Toss in a bowl with extra virgin olive oil in order to evenly coat all chicken wings and create adhesive for Rub. Apply rub liberally to chicken wings and continue to toss until evenly coated. Place back in the refrigerator and allow to air cool for another 1/2 hour if possible – but not necessary.
Open your lid and start your Traeger on smoke for 5 minutes until fire is lit. Set and preheat Traeger to 375*. Place wings on Traeger – making sure your wingette (or flat) pieces are skin side down. Cook until chicken reaches minimum internal temperature of 165* (using meat thermometer). For slightly crispier result, bring internal temperature to 190*. Flip half way though if you’re bored – but not necessary. Always avoid edges of your drip tray.
If you desire extra crispy skin, try experimenting with sprinkling VERY small amounts of corn starch before placing on grill.