Roasted Habanero Wings

Steps

• 1

  Cut off the tips of the wings and discard or save for making stock. Cut the wings in half so there are drumette and flat sections.

  Ingredients

  • 4 Pound chicken wings

• 2

  To make the Marinade: Combine the onion and green onions in a food processor and puree until it is the texture of a thick paste. Add the oil, soy sauce, hot pepper sauce, the salt and all of the spices, and half or all of the habanero pepper, depending on how much heat you prefer. Process until all ingredients are combined. Reserve some of the marinade for basting and set aside.

  Ingredients

  • 1 Medium white onion

  • 5/8 Cup green onions, thinly sliced

  • 2 Clove garlic clove

  • 1/4 Cup vegetable oil

  • 2 Tablespoon soy sauce

  • 2 Tablespoon hot sauce

  • 1 1/2 Teaspoon Salt

  • 1 1/2 Teaspoon ground allspice

  • 1 Teaspoon Black pepper

  • 1/2 Teaspoon dried thyme

  • 1/2 Teaspoon ground cinnamon

  • As Needed habanero peppers, seeded

• 3

  Arrange the wings in a shallow baking dish and pour the marinade over the wings, tossing with tongs to ensure wings are evenly coated in sauce. Cover and refrigerate wings. Allow them to marinate for at least 6 hours or up to overnight, turning the wings at least twice.

• 4

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 5

  Place the wings directly on the grill grate and cook for 30 minutes, then baste the wings with the reserved marinade and flip.

  350 ˚F / 177 ˚C

• 6

  Close the lid and continue cooking for another 20 minutes, or until the wings are browned and crispy and have reached an internal temperature of at least 165℉.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

  Super Smoke

• 7

  Garnish wings with the remaining green onions and serve immediately. Enjoy!