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Hellfire Grilled Chicken Wings

15

40

Hickory

Rack ‘em up, stack ‘em up, burn ‘em down—keep a fire hose handy cause these wings are ablaze.

4

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  • 3 Pound chicken wings

  • 2 Tablespoon vegetable oil

  • 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

Hot Sauce

  • 8 Tablespoon unsalted butter

  • 4 jalapeño peppers, thinly sliced crosswise

  • 1/2 Cup cilantro leaves

  • 1/2 Cup hot sauce

  • 1

    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

  • 2

    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

  • 3

    Sprinkle over the chicken and toss gently with your hands to coat the wings.
  • 4

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 5

    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

  • 6

    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

  • 7

    Pour the sauce over the wings and toss to coat. Enjoy!