Step 1

Make the brine: Whisk together the water, salt, brown sugar, garlic, thyme, and red pepper flakes in a large bowl or container until the brown sugar and salt dissolve. Add the chicken wings to the brine. Cover and and refrigerate for at least 12 hours and up to 24 hours.

Step 2

Remove the wings from the brine, rinse off and pat dry.

Step 3

When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Step 4

Make the rub: In a small bowl, mix together the brown sugar, granulated onion, ancho chile powder, paprika, garlic powder, and Traeger rub.

Step 5

Coat the wings all over with the rub.

Step 6

Place the wings directly on the grill grates. Close the lid and smoke until the internal temperature is 125°, about 1 hour. Remove the wings from the grill.

Step 7

Increase the grill temperature to 450°F and preheat with the lid closed 15 minutes.

Step 8

Place the wings back on the grill. Close the lid and cook until golden brown and slightly crispy with an internal temperature of 175°F, 4 to 5 minutes per side. Remove from the grill and serve immediately. Enjoy!