I made my first set of wings on Sunday and was pretty disappointed. I did a slower cook – 1.5 hr at 225 super smoke, then 400 until the internal temp hit 190. They weren’t bad, but they had no crunch and the skin was a bit chewy.
Last night i saw a 0-400 post here and I decided to give it a shot myself. It was a night and day difference, I’m beyond impressed at how easy it was to make some killer wings. These wings had a solid char and crunch, but they didn’t dry out at all and the internal temp when I pulled them was right around 200.
The exact process I followed was this:
– Rinse and pat dry with paper towel
– Seasoned with Hot honey hog and Traeger chicken seasoning mix
– Turned on the smoker to 400 and immediately set them on (while it was pre-heating)
– flipped them at the 30 minute mark and then let them cook another 30 before taking them off.
I just wanted to say thanks for people sharing in this sub, my goal here is to add another solid review for the 0-400 method, hopefully this helps out another newbie like me.
by mountain-drive
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Unclear in the instructions. You let it go to 400 then gave it 30 more minutes before first flip, then 30 mins more for second flip? I’m confused. It ran an hour after 400? Something wrong in your description.
Can you clarify on the internal temp? I thought chicken should be around 165-175 when it gets pulled. You said you pulled them at 200, why? Just wondering if I’m doing something wrong over here!
A key to crispy wings is baking powder. Dry them off and then shake them in a bag with baking powder to coat them. Then season.
How do you start at 0°? Do you have to go to Greenland or Yukon territory or something to cook them? /s