0-400 Wings

[GrillFrenzy]

Anyone try the 0-400 method for crispy wings on their Traeger? I tested it out and the results were ... just okay.

Don't get me wrong, they were definitely tasty. I just expected them to be a little bit crispier. They didn't taste much crispier than just "regularly" smoking them at 225F.

If you want to see how I did them, you can find the 0-400 recipe here.

 

[RayClem]

@GrillFrenzy

Did you set your controller to 400F or did you check using an independent thermometer to insure that the cook temperature was 400F? On my Ironwood, I have to set the controller to 450F to achieve a cook temperature of 400F.

When crisping chicken skin, the cook temperature is critical. If your grill was running lower than 400F, that might be why the skin was not quite as crispy as you desired. I have seen recipes for oven cooked chicken indicating that cook temperature should be between 400F and 450F. Thus, next time try setting your temperature higher.

Personally, I do not like placing food into my Traeger until the grill has ignited and the smoke is starting to change from thick black to thin blue. That normally occurs somewhere above 150F. The thick black smoke has some off flavors and aromas that can be imparted to the protein, so I suggest you wait until the temperature starts to climb. You certainly do not have to wait for the grill to preheat to 400F+.

 

[Shedd]

I coat my wings with olive oil cover them with a coffee rub. Then smoke low and slow for about 2 hours until they are around 145. I let them cool a bit then drop them in the deep fryer until they get around 170 then dunk them into sauce, Smoky and crispy!

 

[RayClem]

I coat my wings with olive oil cover them with a coffee rub. Then smoke low and slow for about 2 hours until they are around 145. I let them cool a bit then drop them in the deep fryer until they get around 170 then dunk them into sauce, Smoky and crispy!

Brilliant!

This is the chicken wing equivalent of smoking steaks on the Traeger and then searing them on a gas griddle. Sometimes a two set process is better trying to do everything on the same cooking appliance.

 

[Parrothead1809]

When I tried the 0-400 method - for 30 minutes, flip and go another 30 - they were overcooked in my mind. A bit too crispy. Next time I try I'll probably go 20 minutes then another 20+ as needed. I try to not open the traeger unless I'm flipping or adding a sauce.

I believe the initial startup does throw out a lot of smoke, but it didn't impart a bad taste, IMHO.
-PH

 

[Shedd]

Brilliant!

This is the chicken wing equivalent of smoking steaks on the Traeger and then searing them on a gas griddle. Sometimes a two set process is better trying to do everything on the same cooking appliance.

What’s even better, I’ve also bought wings at clearance prices, smoked them and after cooling I put them in food saver bags. When I’m wanting wings, I put them in the refrigerator the day before to thaw, remove from bag and dry them off with paper towels then fry them. They turn out great.
I’m finding that although I’m semi retired, I take a day or two and cook up things when I’ve got time to not rush it and it really makes cooking through the week so easy. Also with meat prices being so expensive I can get some really good deals and save money.

 

[RayClem]

What’s even better, I’ve also bought wings at clearance prices, smoked them and after cooling I put them in food saver bags. When I’m wanting wings, I put them in the refrigerator the day before to thaw, remove from bag and dry them off with paper towels then fry them. They turn out great.
I’m finding that although I’m semi retired, I take a day or two and cook up things when I’ve got time to not rush it and it really makes cooking through the week so easy. Also with meat prices being so expensive I can get some really good deals and save money.

I have been retired for 10 years now. As we have gotten older, my wife and I do not eat as much as we did in our younger years. I will smoke a bunch of chicken breasts, pork chops, steaks, or pork butt and divide it into meal size portion, vacuum seal them in bags, and place the bags in the freezer. When needed, I take the bags out of the freezer and drop them in the sous vide circulator in early afternoon and it will be ready to go by dinner. I always have enough cooked to last for 2-3 months. With cold weather on the way, I need to do a couple of more cooks to stock up for the Chicago winter. While the Traeger functions quite well when temperatures fall below freezing, I can't say the same thing about me.