Preheat the Traeger to 225ºF and load with pellets.

Remove the tips and pat dry with paper towels to prepare for seasoning. Mix all the dry rub ingredients in a bowl. Drizzle the wings with olive oil, then cover them with the rub and shake them to get an even coating. Let stand for at least 20 minutes. Adding the baking powder draws out moisture to make them crispy during cooking.

Before hitting the grill, add a little oil to the chicken so it does not stick. You can also give the grill a quick spray of oil.

Once the Traeger has come to temperature, put the wings directly on the grill grate and cook for 25 minutes. While you are waiting, I recommend making the buffalo sauce.

Melt the butter in a saucepan, then add the vinegar, Worchesshire sauce, and garlic powder. Bring to a simmer, then reduce to medium heat and simmer for 5 minutes, stirring it occasionally. Take it off the heat and use once the wings are done.

After 25 minutes, turn the temperature up to 450°F and cook for an additional 30-35 minutes. For this step, I like to move the wings to the hottest area of the grill, which is usually towards the back of the grill. Flip the wings every 5 minutes to prevent bringing and help, then cook more evenly.

Cook the wings until they reach 180°F-190°F and are crispy on the outside. Remove from the grill and toss them in the buffalo sauce or serve it as a dipping sauce.