Servings: 6
Cooking Time: 1 Hour

Ingredients :

3 pounds of chicken wings
2 tablespoons olive oil
For the Brine:
1 head garlic, halved
1 lemon, halved
1/2 cup sugar
1 cup of sea salt
4 sprigs of thyme
10 peppercorns
16 cups of water
For the Sauce:
2 teaspoons minced garlic
1/2 cup gochujang hot pepper paste
1 tablespoon grated ginger
2 tablespoons of rice wine vinegar
1/3 cup honey
1/4 cup soy sauce
2 tablespoons lime juice
2 tablespoons toasted sesame oil
1/4 cup melted butter

Directions :

1. Prepare the brine and for this, take a large stockpot, place it over high heat, pour in water, stir in salt and sugar until dissolved, and bring to a boil.
2. Then remove the pot from heat, add remaining ingredients for the brine, and bring the brine to room temperature.
3. Add chicken wings, submerge them completely, cover the pot and let wings soak for a minimum of 4 hours in the refrigerator.
4. When ready to cook, switch on the Traeger grill, fill the grill hopper with flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 375 degrees F and let it preheat for a minimum of 15 minutes.
5. Meanwhile, remove chicken wings from the brine, pat dry with paper towels, place them in a large bowl, drizzle with oil and toss until well coated.
6. When the grill has preheated, open the lid, place chicken wings on the grill grate, shut the grill, and smoke for 1 hour until the internal temperature reaches 165 degrees F.
7. Meanwhile, prepare the sauce and for this, take a medium bowl, place all of the sauce ingredients in it and whisk until smooth.
8. When done, transfer chicken wings to a dish, top with prepared sauce, toss until coated, and then serve.
InfoCalories: 137 Cal ;Fat: 9 g ;Carbs: 4 g ;Protein: 8 g ;Fiber: 1 g