We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Roasted Serrano Wings

10

45

Hickory

Hot wings are meant to kick you where it counts–right in the taste buds. These fiery wings are so flavorful, you may just cry tears of joy.

4

Activating this element will cause content on the page to be updated.

:

main

  • 4 Pound chicken wings

  • 1 Can (12 oz) beer

  • 2 Teaspoon red pepper flakes

  • Traeger Chicken Rub

  • 1 Pound fresh serrano chile peppers

  • 4 Clove garlic

  • 1 Teaspoon fresh oregano leaves

  • 1 Teaspoon basil leaves

  • 1/2 Teaspoon celery salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1 Cup distilled white vinegar

  • 1

    Place the wings in a large bowl and cover with the beer and red pepper flakes. Cover the bowl and refrigerate for 12-24 hours.

    • 4 Pound chicken wings

    • 1 Can (12 oz) beer

    • 2 Teaspoon red pepper flakes

  • 2

    Remove the wings from brine and pat dry. Trim the wings down into flats and drummettes. Discard the wing tips. Season generously with Traeger Chicken Rub.

    • To Taste Traeger Chicken Rub

  • 3

    When ready to cook, set the Traeger temperature to 325 °F and preheat with the lid closed for 15 minutes.

    : 325 ˚F

  • 4

    Place the wings and the serrano peppers directly on the grill grates. Close the lid and cook for 10 minutes, then flip the peppers and continue grilling until the skin of the peppers is charred, and the flesh is soft, another 5-10 minutes.

    • 1 Pound fresh serrano chile peppers

  • 5

    Remove the peppers from the grill and flip the chicken wings. Cook the wings for 20-25 minutes more, while you make the hot sauce.

  • 6

    Cut the stems off of the serrano chiles and discard. Transfer the peppers to a food processor. Add the garlic, oregano, basil, celery salt, and black pepper. Process to combine. With the processor running, slowly pour in the vinegar and continue processing until smooth. Pour 1/2 cup of the sauce into a small bowl and reserve the rest for serving.

    • 4 Clove garlic

    • 1 Teaspoon fresh oregano leaves

    • 1 Teaspoon basil leaves

    • 1/2 Teaspoon celery salt

    • 1/4 Teaspoon freshly ground black pepper

    • 1 Cup distilled white vinegar

  • 7

    Dunk the wings in the bowl of sauce and return to the grill. Cook until the sauce sets, about 5 minutes.

  • 8

    Remove the wings from the grill and serve with the remaining sauce. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.