By Traeger Kitchen
These unconventional wings will win over your game day crowd. Crispy, Traeger baked chicken wings are tossed in a homemade sweet and tangy sauce for poultry perfection.
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|2 Pound||chicken wings|
|As Needed||kosher salt|
|1/4 Cup||chicken broth|
|1 Cup||fresh squeezed orange juice|
|1 Large||orange zest|
|2 Tablespoon||soy sauce|
|1/3 Cup||brown sugar|
|1 Teaspoon||ground ginger|
|1 Tablespoon||Asian chili garlic sauce|
|1/4 Teaspoon||Black pepper|
When ready to cook, set the Traeger to 350℉ and preheat for 15 minutes. Place chicken wings skin side up on a wire drying rack over a sheet pan or a sheet pan lined with paper towels. Blot with paper towels to dry. Sprinkle with kosher salt and place wings in fridge for at least 1 hour.
2 Pound chicken wings
As Needed kosher salt
For sauce, combine corn starch to chicken stock, mix well.
1/4 Cup chicken broth
1 Tablespoon cornstarch
Add all remaining ingredients to a small saucepan, whisk and bring to a simmer over medium heat.
1 Cup fresh squeezed orange juice
1 Large orange zest
2 Tablespoon soy sauce
1/3 Cup brown sugar
1 Teaspoon ground ginger
1 Tablespoon Asian chili garlic sauce
1/4 Teaspoon Black pepper
Once simmering, whisk in corn starch and chicken stock slurry. Continue simmering until sauce has thickened. Remove from heat and set aside.
Place wings directly on grate and cook for 45 minutes or internal temp reads 170℉ and skin is golden brown.
350 ˚F / 177 ˚C
170 ˚F / 77 ˚C
Remove wings from grill and place in bowl with orange sauce. Toss until wings are covered with sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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