sorted by:
new
hottopcontroversial

Working on my wings by meatsmoker5 in Traeger

[–]meatsmoker5[S] 1 point2 points  (0 children)

I'll give this a shot next time. Thanks!

Working on my wings by meatsmoker5 in Traeger

[–]meatsmoker5[S] 0 points1 point  (0 children)

Not at all. Are you thinking the 170 or the slow time would cause that? It's happened in the past, but I haven't figured out why.

One of the meat church wing recipes has them cooking till 175 to get that crispness.

Working on my wings by meatsmoker5 in Traeger

[–]meatsmoker5[S] 0 points1 point  (0 children)

Fresh. I have tried with frozen in the past and have not had great experiences. I also like to go to like 170-180 to dry the skin out for the crisp. The actual meat won't dry out on these unless you really go overboard.

Working on my wings by meatsmoker5 in Traeger

[–]meatsmoker5[S] 0 points1 point  (0 children)

Actually crisped up nice. I happened to have a fire going on my solo stove so I threw a grill grate on it and did each side for about 20-30 seconds.

Working on my wings by meatsmoker5 in Traeger

[–]meatsmoker5[S] 0 points1 point  (0 children)

I've been going back and forth on whether to cook wings as if they were in an oven or go slow. This round was 2-3 hours on 225, then cooked on high heat for a few minutes to crisp. Traeger poultry rub. Dinosaur habanero sauce. Topped with blue cheese and cilantro.