Smoked Wings 2 Ways | Traeger Pro 34

Step 1

Dry off chicken wings with paper towels. (For best results, air dry wings on a rack and sheet pan in the fridge for at least 1 hour) Separate wings, half for Cherry Black Pepper Wings and half for Crispy Garlic Butter Wings.

Step 2

Mix rub and cornstarch separately for each set of wings. Cherry Rub, Black Pepper and cornstarch in one bag; Garlic Butter Rub and cornstarch in the other bag.

Step 3

Place wings in bags and shake to evenly coat. (If you do not wish to shake in bags, you can season both sides while shaking rub on, etc...)

Step 4

Fire up Traeger grill (or any pellet grill) to 375º F and preheat for approximately 20 minutes.

Step 5

Once grill is hot and preheated, cook wings for 45 minutes flipping half way through.

Step 6

For Sweet and Spicy Tangy Vinegar Sauce, mix 1 cup of Heath Riles BBQ Tangy Vinegar Sauce& 1/2 cup of honey

Step 7

For Kinda White Alabama BBQ Sauce, mix 1 cup of mayo, 1/4 cup of Heath Riles BBQ Tangy Vinegar Sauce, 1 tsp lemon juice, 1 tsp prepared horseradish, 1/2 tsp Heath Riles BBQ Garlic Jalapeño Rub & 1/2 tsp black pepper.

Step 8

Toss Cherry Wings in the Sweet and Spicy Tangy Vinegar BBQ Sauce (return to the grill to char if you wish)

Step 9

Toss Garlic Butter Wings in the Kinda White Alabama BBQ Sauce (or drizzle over if you wish)