Get the crispiest ever chicken wings on your Traeger grill, perfect for game day! This recipe combines 'meat science' with a homemade Buffalo wing sauce for superior snackage, finished with a sprinkle of blue cheese.
When you take your wings out of the package, pat them down with lots of paper towels to remove any excess moisture. In a bowl, toss the wings with the baking powder and the 2 tsp salt. Make sure each wing is very well coated. Lay the wings out on a mesh baking rack, making sure to leave room in between each wing. Refrigerate for a minimum of 4 hours uncovered.
Preheat your grill to 225°F using your favorite pellet (hickory suggested). Place the rack full of wings on the grill for one hour. If your wings are especially large, you may want to do this for 1.5 to 2 hours. Then, increase your grill temperature to 400°F. Continue to grill until the internal temperature of the wings is a minimum of 180°F. For personal preference, cook them higher to around 200-205°F for extra crispiness.
For the Diva Q Buffalo Sauce (enough to coat 1 dozen wings): In a small bowl, whisk together 1/2 cup Cholula Chipotle Hot sauce, 6 tbsp unsalted melted butter, 1/4 cup Guldens Spicy Mustard, 1/2 tsp black pepper, and 1/2 tsp fine sea salt.
Once the wings are done, toss them with the prepared Buffalo sauce and serve, sprinkled with a little bit of blue cheese.
