By Traeger Kitchen
Wing night will never be the same when you kick them up with a slice of bacon.
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|2 Pound||chicken wings|
|2 Teaspoon||red pepper flakes|
|To Taste||Traeger Cajun Shake|
Trim the tips off of the wings and discard or set aside for homemade stock.
2 Pound chicken wings
Cut the skin flap between the flat and the drummette so the wing stays a little more straight and is easier to wrap.
Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.
24 Ounce beer
2 Teaspoon red pepper flakes
Remove the wings from the brine and pat dry. Season liberally with Traeger's Cajun Shake.
To Taste Traeger Cajun Shake
Wrap each wing with a piece of bacon. You can secure with toothpicks, if necessary.
1 Pound bacon
When ready to cook, start temperature on High (450+)
Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.
Flip the wings and cook for an additional 30 minutes or until the bacon is crisp and the chicken is fully cooked (at least 165 degrees F). Enjoy!
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