Ruz
New member
I wanted to post regarding my experience on an amazing combo of recipes/processes for wings.
A while ago I came across the “Dan Patrick Smoked Cajun Wings” on the Traeger website. The spices are phenomenal, but the results always left me a bit disappointed regarding the skin. My last attempt on that recipe took me over the edge on the Super Bowl…while the flavor is amazing, the skin was like rubber. In my searches, I came across with the 0-400 method. That process has you put the wings on a cold smoker, set the temp to 400 and a timer for 30 mins. After 30 mins, flip the wings and set for 30 mins and you are done.
I have modified the timing on this after the flip. I have found that after about an additional 15-20 mins, my wings are at an internal temp right around 200 and that is where I take them off. ABSOLUTELY PHENOMINAL WINGS! Crispy skin, juicy meat, amazing flavors.
I am thinking the slightly shorter time has to do with the open grates on my SmokeFire…maybe it gets to temp sooner than other pellet smokers? Not sure, but the ingredients for the dry rub and sauce for the wings from that recipe is a wonderful recipe. Check it out if you are looking for a great wing!
A while ago I came across the “Dan Patrick Smoked Cajun Wings” on the Traeger website. The spices are phenomenal, but the results always left me a bit disappointed regarding the skin. My last attempt on that recipe took me over the edge on the Super Bowl…while the flavor is amazing, the skin was like rubber. In my searches, I came across with the 0-400 method. That process has you put the wings on a cold smoker, set the temp to 400 and a timer for 30 mins. After 30 mins, flip the wings and set for 30 mins and you are done.
I have modified the timing on this after the flip. I have found that after about an additional 15-20 mins, my wings are at an internal temp right around 200 and that is where I take them off. ABSOLUTELY PHENOMINAL WINGS! Crispy skin, juicy meat, amazing flavors.
I am thinking the slightly shorter time has to do with the open grates on my SmokeFire…maybe it gets to temp sooner than other pellet smokers? Not sure, but the ingredients for the dry rub and sauce for the wings from that recipe is a wonderful recipe. Check it out if you are looking for a great wing!
