Traeger 0-400 Wing Method

By James Kimble February 12, 2025 5 mins read 8 Views

If you’re looking for one of the best ways to make crispy, smoky, and juicy chicken wings on your pellet grill, then you need to try the Traeger 0-400 Wing Method!

This trending technique starts the chicken wings in a cold Traeger grill, then rapidly increases the temperature to 400 degrees F. This process promotes fat rendering and skin crisping. While you might seem skeptical, when done properly, this method produces great results!

Why you should try the Traeger 0-400 Wing Method

Smoke-cooking wings at a low temperature often results in chewy, rubbery skin. By starting from a cold grill and cranking up the heat to high, the wings have the chance to absorb plenty of smoke while also reaching the temperatures necessary to crisp up the skin.

Ingredients

2 pounds of split chicken wings, flats and drumettes
1 tablespoon cornstarch
1 teaspoon baking powder
1 tablespoon olive oil
2 tablespoons Smoked Chicken Rub (or your favorite dry rub)

Optional Sauce

2/3 cup hot sauce (Buffalo sauce), sub with BBQ sauce or your favorite wings sauce
1/4 cup of butter, melted
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/2 teaspoon Smoked Chicken Rub (or your favorite)

How to make Traeger 0-400 Wings

Wing Prep: Blot the wings dry with paper towels. Doing this promotes crispy skin, so don’t skip this step. Next, toss them with olive oil and the smoked chicken rub in a large bowl. Sprinkle on cornstarch and baking powder. Toss to coat evenly. Let stand for 10 minutes.
Smoker Prep: Make sure the pellet grill is nice and clean before you start. The last thing you want is burned-up bits of food from your previous cook imparting a bitter flavor to the chicken wings.
Wood: Use apple, cherry, or pecan wood pellets for the wing recipe.
Add the Wings: Place the wings directly on the grill grates with space between each piece. You can also set them on a jerky rack.

Start Your Grill: With the wings already on the grill, it’s time to turn on your Traeger. Do not preheat! Start at 0 degrees F and immediately set it to 400 degrees F. The gradual temperature build will infuse the wings with smoke flavor.
Cook the Wings: Cook the wings for 45 minutes, turning them halfway through. Once they reach an internal temperature between 175-185 degrees F and are golden brown and crispy, they are done! Be aware that flats may cook faster than drumettes.
Sauce the Wings (Optional):About 10-15 minutes before the wings are done, combine the sauce ingredients in a large, clean bowl. Remove the wings from your Traeger, and toss them in the sauce until well coated.
Serve: Plate these delicious, crispy wings with a side of chunky blue cheese dressing or ranch dressing for dipping and chopped veggies like carrot sticks and celery.
Storing and Reheating: Store leftover wings in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months. Reheat in the oven or air fryer. Please note that they may lose their crisp texture once chilled. That’s where the air fryer comes in handy. Set it to 400 degrees F, and air fry the wings for 10-12 minutes.

Tips for Success

Pellets: Use good-quality wood pellets for this recipe. We recommend apple, cherry, or pecan.
Dry the Wings: Blot the wings thoroughly with paper towels before seasoning them. Excess moisture will prevent crispiness and result in rubbery wing skins.
Don’t Overcrowd: Airflow is key to even cooking and crisping, so keep those wings from touching each other on the grill!
Temperature, Not Time: Use a reliable instant-read meat thermometer to monitor when the wings have reached at least 175 degrees F.
Change it up: Experiment with different BBQ rubs, sauces, and BBQ glazes. Tone down or crank up the spice level and create a winning combination that’s just right for you.

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