By Traeger Kitchen
Rack ‘em up, stack ‘em up, burn ‘em down—keep a fire hose handy cause these wings are ablaze.
|3 Pound||chicken wings|
|2 Tablespoon||vegetable oil|
|2 Teaspoon||brown sugar|
|1 Teaspoon||freshly ground black pepper|
|1 Teaspoon||cayenne pepper|
|1 Teaspoon||onion powder|
|1 Teaspoon||granulated garlic|
|1 Teaspoon||celery seed|
|8 Tablespoon||unsalted butter|
|4||jalapeño peppers, thinly sliced crosswise|
|1/2 Cup||cilantro leaves|
|1/2 Cup||hot sauce|
Cut the tips off wings and discard. Cut each wing into two pieces through the joint, giving you a meaty drumette and a flat. Transfer to a large mixing bowl and pour the oil over the chicken.
3 Pound chicken wings
2 Tablespoon vegetable oil
Make the Rub: In a small mixing bowl, combine the paprika, sugar, salt, black pepper, cayenne, onion powder, granulated garlic and celery seed.
1 Tablespoon paprika
2 Teaspoon brown sugar
1 Teaspoon salt
1 Teaspoon freshly ground black pepper
1 Teaspoon cayenne pepper
1 Teaspoon onion powder
1 Teaspoon granulated garlic
1 Teaspoon celery seed
Sprinkle over the chicken and toss gently with your hands to coat the wings.
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Grill the wings for 35 to 40 minutes or until the skin is crisp and golden brown and the chicken is cooked through. Turn once halfway through the cooking time.
350 ˚F / 177 ˚C
Make the Sauce: Melt the butter over medium-low heat in a small saucepan. Add the jalapeños and cook for 3 to 4 minutes. Stir in the cilantro and hot sauce.
8 Tablespoon unsalted butter
4 jalapeño peppers, thinly sliced crosswise
1/2 Cup cilantro leaves
1/2 Cup hot sauce
Pour the sauce over the wings and toss to coat. Enjoy!
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