• Remove the thawed chicken wings from their packaging and rinse under cold running water. Pay dry with paper towels.
  4 lbs Chicken Wings
• If your chicken wings are whole wing sections, cut off the wing tips and then cut through and separate the wing from the drumette of each section.

Dry Brine Overnight

• Place the chicken wings on a wire rack placed on top of a baking sheet.
  
• Mix together the 4 tablespoon Kosher salt, baking soda, and cornstarch. Sprinkle generously over all sides of each chicken wing. DO NOT use cooking oil to adhere or skin will not get crispy.
  4 tablespoon Kosher Salt, ½ teaspoon Baking Soda, 1 teaspoon Cornstarch
  
• Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.

Remove the Next Day

• Take the chicken wings out of the refrigerator and wipe off any salt still remaining on the outside of each wing with a dry paper towel.
• Mix the Chicken Wing Rub ingredients together and apply to all sides of the chicken wings. Or use one of your favorite BBQ rubs for chicken without any sugar in it.
  2 tablespoon Paprika, 2 tablespoon Chili Powder, 1 tablespoon Garlic Powder, 1 tablespoon Onion Powder, 1 teaspoon Course Ground Black Pepper, ½ teaspoon Cayenne Pepper, 1 tablespoon Kosher Salt

Start the Traeger Pellet Grill

• Remove the fire pot from the bottom of the Traeger and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side.
  
• Load the hopper of the Traeger with your chosen wood pellets.
  
• Turn on the Traeger and move the dial to the "Smoke" setting.
  
• Leave the lid open for 5-7 minutes until you start seeing white billowing smoke stop coming out of the grill. This means the initial pellets are now ignited.
• Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
• Set the temperature on the control panel to 275° and clean the grill grates with a good grill brush and close the lid.

Smoking the Chicken Wings on the Traeger Pellet Grill

• Place the chicken wings on the Traeger. You can flip and rotate for even cooking as needed. You can even leave them on the wire rack if you wish.
  
• Continue smoking the chicken wings, until the internal temperature reach about 140°F internally. This may take about 1 hour.
  

Getting the Smoked Chicken Wings Crispy on the Traeger

• Once the chicken wings reach this temperature, increase the temperature of your Traeger to 450°F.
• It will take a few minutes to rise in temperature, then you will begin to hear the skin crackling and it will take another 5-10 minutes for the skin on the wings to crisp up. You can rotate, flip, and watch your wings during this time but try to keep the lid closed as much as possible.
• Once the skin on the wings has gotten crispy and the internal temperatures have reached at least 165°F, remove the wings from the Traeger and place them spread out on a clean wire rack to cool so that they do not get soggy.

Toss in the Wing Sauce and Serve

• Pour your Buffalo Wing Sauce, or whatever chicken wing sauce you prefer, into a large mixing bowl.
  1 Cup Buffalo Wing Sauce
• When you are ready to serve the wings toss them in the sauce and serve immediately while skin is still crispy.
• Serve with dipping sauces such as ranch and/or blue cheese dressing and carrots and celery on the side.