INGREDIENTS FOR WINGS
4 Pound chicken wings
1 Tablespoon cornstarch
To Taste Traeger Chicken Rub
To Taste kosher salt
INGREDIENTS FOR SAUCE
1/4 Cup spicy mustard
1/2 Cup Frank's RedHot Sauce
6 Tablespoon unsalted butter
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
While the grill is preheating, dry the chicken wings with a paper towel. Place the wings in a large bowl and sprinkle with the cornstarch, Traeger Chicken Rub, and salt. Toss to coat the wings all over.
Place the chicken wings directly on the grill grates. Close the lid and cook, turning halfway, until the internal temperature reaches at least 165°F but ideally 175-180°F for the best texture, about 35 minutes.
Meanwhile, make the buffalo sauce: In a small saucepan, combine the Frank's RedHot, mustard, and butter. Cook over medium-low heat, whisking to combine, until the butter is melted and the sauce is warmed through. Cover and keep warm until ready to use.
Transfer the wings to a large bowl. Pour the buffalo sauce over the wings and toss with tongs to coat.
Return the wings to the grill, close the lid, and cook for another 10-15 minutes, until the sauce sets.
Serve the wings with ranch or blue cheese dressing for dipping. Enjoy!