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Hellfire 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 whole chicken wings

  • 2 Tablespoon vegetable oil

Rub

  • 1 Tablespoon paprika

  • 2 Teaspoon Brown sugar

  • 1 Teaspoon Kosher salt

  • 1 Teaspoon Freshly ground black pepper

  • 1 Teaspoon cayenne pepper

  • 1 Teaspoon onion powder

  • 1 Teaspoon granulated garlic

  • 1 Teaspoon celery seeds

Hot Sauce

  • 8 Tablespoon (1 stick) unsalted butter

  • 4 jalapeño peppers, thinly sliced crosswise

  • 1/2 Cup Fresh cilantro leaves

  • 1/2 Cup hot sauce

  • 1

    Cut the tips off of the wings and discard or save for making chicken stock. Cut each wing into two pieces–drumettes and flats–through the joint. Transfer the wings a large bowl. Pour the oil over and toss to coat.

    • 3 Pound whole chicken wings

    • 2 Tablespoon vegetable oil

  • 2

    Make the rub: In a small bowl, combine the paprika, brown sugar, salt, black pepper, cayenne, onion powder, granulated garlic, and celery seeds.

    • 1 Tablespoon paprika

    • 2 Teaspoon Brown sugar

    • 1 Teaspoon Kosher salt

    • 1 Teaspoon Freshly ground black pepper

    • 1 Teaspoon cayenne pepper

    • 1 Teaspoon onion powder

    • 1 Teaspoon granulated garlic

    • 1 Teaspoon celery seeds

  • 3

    Sprinkle the rub over the chicken and toss gently to coat the wings.

  • 4

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    : 350 ˚F

  • 5

    Arrange the wings directly on the grill grates. Close the lid and grill the wings, turning once, until the skin is crisp and golden brown and the chicken is cooked through, 35-40 minutes.

    : 350 ˚F

  • 6

    Meanwhile, make the sauce: Melt the butter in a small saucepan on the stovetop over medium-low heat in a small saucepan. Add the jalapeños and cook until softened, 3-4 minutes. Stir in the cilantro and hot sauce. Remove the pot from the heat and cover to keep the sauce warm until ready to serve. (If desired, transfer the sauce to a blender and blend until smooth.)

    • 8 Tablespoon (1 stick) unsalted butter

    • 4 jalapeño peppers, thinly sliced crosswise

    • 1/2 Cup Fresh cilantro leaves

    • 1/2 Cup hot sauce

  • 7

    Transfer the wings to a large bowl. Pour the sauce over the wings and toss to coat. Enjoy!

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