0-to-425°F Crispy Smoked Garlic-Parmesan & Buffalo Chicken Wings
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 15 min
Deep-fryer crunch meets authentic hickory smoke. Tossed with cornstarch and smoked for 30 minutes at 225°F (107°C) before blasting at 425°F (218°C) to an internal 180°F (82°C) for blistered skin and tender meat.
Ingredients (11)
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Helpful tools for making 0-to-425°F Crispy Smoked Garlic-Parmesan & Buffalo Chicken Wings:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Always cook chicken wings to 180°F–185°F (82°C–85°C) rather than 165°F (74°C); the extra 15°F melts the tough connective tendons around the two wing bones so the meat pulls away cleanly.
- ✓Pro Tip 2: Skipping oil in the dry rub and using cornstarch + baking powder absorbs rendering chicken fat to create a self-basting crispy crust.
- ✓Pro Tip 3: Clinical Nutrition Note: Roasting wings on perforated grates allows 40% of the subcutaneous saturated fat to drip away compared to deep-frying in seed oils.
🧊 Storage, Freezing & Safe Reheating
Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat at 400°F (204°C) in an air fryer or on the Traeger for 8 minutes until crisp and 165°F (74°C) internally.
Frequently Asked Questions
What is the '0-to-400' wing method and how does this recipe improve it?
The viral 0-to-400 method puts cold wings on an unheated grill and sets it to 400°F (204°C), which only gives the wings about 8 minutes of smoke while preheating. Smoking at 225°F (107°C) for a full 30 minutes first triples the wood-fired flavor before crisping at 425°F (218°C).
Can I use frozen chicken wings for this recipe?
Thaw frozen wings completely in the refrigerator overnight and pat them extra dry before dusting with the cornstarch blend, as frozen wings release excess purge water that steams the skin.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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