This step is optional but highly encouraged- even if you just brine for two hours. Prepare the brine by combining the brown sugar, salt, and water in a large container. Place your wings in the brine and stow them in the fridge for at least two hours (2-24hrs recommended).
Preheat your Traeger or pellet grill to 250°F. While the smoker is preheating, pat your wings dry and then place them in a ziplock bag with baking powder mixture. Shake well to make sure that the chicken is evenly coated.
Place your wings on the grill at 250°F for 30 minutes.
Flip the wings and turn up the grill to 450°F for 30 minutes- or until internal temp reads 175°F.
While the wings are on your pellet grill, make the garlic-parmesan sauce. Melt butter in a small sauce pan and add the parmesan, garlic, and spices. Stir well until the ingredients are well-combined and the parmesan is melted
Garnish with fresh or dried parsley and large pieces of parmesan.
Serve warm- no dipping sauce required for these perfectly seasoned wings!