🍯🧄 Teriyaki Garlic Wings 🧄🍯

1. Season & Chill: Lay wings on a tray and season generously with Traeger Anything Rub. Place uncovered in the fridge overnight to help the skin dry and crisp.
2. Fire Up the Grill: Preheat your Traeger Grill to 275°F. Spray a mesh baker’s rack with non-stick spray and place wings in a single layer.
3. Low & Slow Cook: Grill wings for about 2 hours, or until they reach an internal temp of 165°F.
4. Make the Teriyaki Garlic Glaze: In a small pot, whisk ¾ cup water, ½ cup low-sodium soy sauce, ¼ cup minced garlic, 3 tbsp mirin, 3 tbsp honey, 3 tbsp dark mushroom soy sauce, 2 tbsp sesame oil, 2 tsp ginger paste, 2 tsp canola oil, 2 tsp Worcestershire sauce, and 2 tsp apple cider vinegar. Bring to a simmer. Simmer for 20-30 Minutes. Stir in the slurry (2 tbsp cornstarch + 3 tbsp water) until thickened — it should coat the back of a spoon. Set aside.
5. Glaze & Finish: Brush wings with the teriyaki garlic glaze, return to the grill, and cook another 15–20 minutes until sticky and caramelized.
6. Serve & Devour: Pile high, sprinkle with roasted sesame seeds, grab napkins, and dig in!