First pat dried and seasoned wings, then used the 0-400 method on my Pro22. Got a little crowded with 5 lbs of wings. Co-smoking is seasoned cream cheese and garlic in oil.
Tossed with sauce but honestly the plain had an amazing flavour.
Pro hack I discovered, putting the wings on a drying rack on the Traeger rack. Using my blackstone spatula, I was able to move them in an out easily.
by therealkaypee
2 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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Wow, looks good. How long did it take?