1TablespoonCanola Oilto toss wings in after drying them and before adding the dry rub
Dry Rub
1TeaspoonGarlic Powder
1TeaspoonSalt
½TeaspoonPepper
Honey Garlic Sauce
¼CupHoney
8Garlic ClovesMinced
¼CupSoy Sauce
⅓CupBrown Sugar
¼CupWater
2TablespoonsRice Vinegar
1TablespoonCornstarch
Instructions
Prep
Using paper towel, pat each chicken wing on all sides to remove excess moisture. This step is very important to get that crispy skin
Dry Rub
Toss the wings in the canola oil; this helps the dry rub stick to the wings and still lets them crisp up. Combine the salt, pepper and garlic powder. Toss the wings so they are evenly coated.
Cook
I like to smoke these are 200°F until they reach an internal temperature of 165°F this helps develop the best flavour.
Sauce
While the wings are smoking away you can make the sauce. It's so simple. Just measure everything out and simmer on low-medium heat in a saucepan. Whisk the entire time it's simmering and the cornstarch will work its magic and thicken the sauce as it heats. Once it's bubbling and thick you can remove it from the heat and it will be ready to add to your wings.
Finishing
Toss the wings that are at 165°F internal temperature in your sauce. Crank the Traeger up to 450°F and then put the sauced wings back on until they reach an internal temperature of 180°F The wings will get crispy and trust me they will not dry out. it will be ok :)
Hope you enjoy these, leave a review and let me know your thoughts!
Notes
These instructions are for a traeger/pellet grill. For Air Fryer, BBQ and Oven see notes in main recipe post.