Yellow mustard binder with generic rib seasoning, 90 minutes at 225°. I rotated them halfway through. After the 90 minutes, I cranked the Traeger up to 450°. On a 32° day, that took a while. Pulled them when they were 180° or so. I could eat a thousand of these. Wow
by Old_Department5704
3 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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I do wings just about every Sunday during football season. A couple things I find make a difference in getting them a bit crispier. Get the wings as dry as you can and use a salty rub.
Oh man! Looks really good. Mustard as a binder is seriously underrated on wings. I’ve started using it myself and the difference in flavor and how the seasoning sticks is night and day. Mayo has been great as a binder too!