What is better than passing a hot basket of crispy wings between friends? I mean who doesn’t love the smoky, crispy goodness of smoked chicken wings!
Want to know the secret to perfect wings?
Then you try the latest grilling sensation 0-400 Chicken Wings! It’s a super easy method that gives you perfectly crispy wings every time.
These wings are all about that crispy skin and juicy meat, making them great for game days or anytime snacking.
Don’t wait – take your wing game up a notch with this delicious recipe!
Table of contents
Why You’ll Love This Wings Recipe
– The 0-400 is a ‘fool-proof’ method for crispier wings with juicy meat every time, just like in your local sports bar!
– Cheap ingredients make this recipe very cost-effective!
– Customize with the rub and sauces you love! Hot sauce or classic BBQ… YOU decide!
– Feeds a large gathering with ease as the perfect appetizer…
What You Need for Our 0-400 Chicken Wings
Chicken Wings
Baking Powder
Salt
BBQ sauce
Honey
Buffalo Sauce
How to Make 0-400 Chicken Wings on Your Traeger
Step 1 – Prepare the Grill
Load up the hopper with wood chips. Lightly spray or brush the grill grates with cooking oil. This recipe is a little different to most, you don’t want to preheat your grill, so lets jump into prepping the wings next.
Step 2 – Get the Chicken Wings Ready
Start by patting the chicken wings completely dry using a paper towel. Next, place the chicken wings in a zip-lock bag along with the baking powder, salt, and seasoning.
Seal the bag and give it a gentle shake to evenly coat the wings.
Step 3 – Place the Wings on the Grill and Fire Up Smoker
Put the wings directly on the grill grates. Allow a little space between so the smoke can circulate. Insert a few temperature probes into the largest chicken wings.
Set the temp to 400°F. Once the white smoke has begun to generate, close the lid. Leave to smoke for 30 minutes.
Flip the wings and baste with your sauce every 15 minutes for an intense flavor and even grill marks.
Step 4 – Turn and Check Temps
Smoke the wings for 30 minutes, then turn them over. Cook for 30 more minutes until the inside reaches 165°F.
You can cook them a little longer, around 185-195°F, but be careful not to burn them if your smoker is hotter in some spots.
Put the wings in a tray. I’ve coated half with BBQ sauce and honey and the other half with buffalo sauce. Smoke them for another 10 minutes to heat up.
Serve with ranch dressing and sprinkle some green onions on top. Enjoy!
What Is the 0-400 Method for This Wing Recipe?
The 0-400 cooking method is simple to Understand… You don’t wait until the Traeger has come to temperature before adding the wings.
What does this do?
Cooking the wings this way helps render the fat in the skin so they get extra crispy! The wings are a small cut and you risk burning if you put them straight in at 400°F.
Should I Brine the Chicken Wings?
Yes you can brine your chicken! The meat is notorious for going dry, especially when we are cooking at such a high temperature. The brine will help draw out the moisture inside the protein.
Step 1: Make the Brine for the Wings
– Place your wings in a large mixing bowl or container.
– Submerge the wings with cold tap water cup by cup and then drain.
– Refrigerate the wings until the brine is ready.
– Fill a saucepan with as many cups as it took to submerge the wings.
– Add a tablespoon of salt for every cup.
– Bring the salted water to a simmer until the salt has dissolved.
– Bring off the boil and add any aromatics you desire (we love bay leaf, cider vinegar, and black pepper)
– Wait until cooled to room temperature.
Safety Tip: Don’t add hot brine to your chicken wings! This will put them in the “danger zone” temperature range and excel bacteria growth.
Step 2: Brine the Chicken Wings
– Put your chicken wings back into your large container.
– Cover and submerge with the cooled brine solution.
– Brine in the refrigerator (ideally in an airtight container or wrapped mixing bowl) for at least 4 hours or overnight.
Tip: Don’t brine chicken for more than 24 hours! This will cause the proteins to turn mushy and ruin the chances of the cooked wings having crispy skin.
Step 3: Prepare the Wings & Apply the Spice Rub
– Remove the brined wings from the solution.
– Pat dry the wings with a paper towel.
– Lighty cover with olive oil.
– Liberally cover the chicken wings with your rub and baking powder.
– Let the wings marinate with the rub and baking powder for 20 minutes.
– Dispose of the brine safely down the sink and wipe contaminated surfaces.
Crispy Skin Tip: Removing excess moisture from the skin with a paper towel will ensure crispier skin. The baking powder will also help absorb excess moisture when cooking!
What Temperature to Smoke the Chicken Wings?
We will be smoking the wings from 0°F to 400°F. This allows the moisture to evaporate slowly and crisp up that skin!
The high 400°F will finish cooking the meat and give you a juicy center!
How Long To Smoke To Chicken Wings On A Traeger
At the very high temperature of 400°F, your chicken wings will take approximately an hour to cook.
Do I Need to Monitor the Internal Temperature?
The internal temperature for your wings should read 185°F before consumption.
How to Accurately Monitor the Internal Temp
Use a calibrated meat probe/thermometer to measure the internal temperature of the wings.
Did you know a Traeger Grill comes with 2 of these built in?
My Favorite Wood Pellets for Smoking Wings
I like to use applewood or cherry wood for chicken wings, I find it gives a mild and cleaner smoke with a hint of sweetness to compliment the BBQ sauce.
– Mesquite or oak for a bold and deep smoke flavor that pairs well with a garlicky sauce like hoisin.
Remember! The smoky flavor is an important part of this chicken wing recipe and choosing the right wood pellets can change the recipe entirely.
How to Store Leftover Wings
Eyes too big for your belly aye? No worries! It happens… If you have loads of leftovers following the cooking process, you shouldn’t worry!
They will last in an airtight container in the fridge for up to 3 days.
Note: Use an air fryer to reheat your wings! This will ensure you still have the crispy chicken skin instead of them going soggy or dry.
What to Serve With Our Delicious 0-400 Wings
Here are some appetizer serve alongside your wings
Duck Poppers
Smoked Cornbread
If you plan on serving it as a main here are some side dishes
Smoked Corn
Mac and Cheese
– A caeser salad is another great dish to serve with chicken wings. The fresh lettuce and tangy cheese go hand in hand.
Print Recipe
Traeger 0-400 Chicken Wings
Want crispy, juicy and delcious wings? You have to try the 0-400 method. It ensure you end up with tastiest wings every time
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 serves
Calories: 432kcal
Author: Charlie
Cost: 14
Equipment
1 Traeger
Ingredients
- 2 lbs chicken wings
- 2 tsp Baking powder
- 1 tsp Salt
- 1/2 cup BBQ sauce
- 1/3 cup Honey
- 1/3 cup Buffalo Sauce
Instructions
Pat dry wings with paper towel. Toss wings in a bowl with salt and baking powder. This draws out moisture to make them crispy during cooking.
Before hitting the grill add a little bit of oil to the chicken so they stop from sticking to the grill. Or give the grill a quick spray with oil.
Using the 0-400 method, place the chicken wings on your cold grill then crank it up to 400F.
Let it smoke for 30 minutes, then flip the wings over. Let it cook for another 30 minutes until the internal meat temperature hits 165F.
I like to keep them on for a bit longer to about 185-195F. (Careful not to burn your wings if your smoker has hot spots).
Place them in a tray to sauce them. I’ve added half with bbq sauce + honey, and half with buffalo.
Return to smoke for another 10 minutes to heat up.
Serve with ranch and garnish with green onions.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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