Traeger Kitchen
Hellfire Grilled Chicken Wings
Prep Time
15 Minutes
Cook Time
40 Minutes
Effort
Pellets
Hickory
Rack ‘em up, stack ‘em up, burn ‘em down—keep a fire hose handy cause these wings are ablaze.
Ingredients
How many people are you serving?
4
Units of Measurement:
main
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
Steps
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.Ingredients
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.Ingredients
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.Grill: 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.Grill: 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.Ingredients
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!