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Roasted Serrano Wings

Roasted Serrano Wings

By Traeger Kitchen

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

Prep Time

1 Days

Cook Time

45 Min

Pellets

Whiskey Barrel

Ingredients

Number of People Serving

4

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Units of Measurement:
main
4 Pound chicken wings
1 Can beer
2 Teaspoon red pepper flakes
As Needed Traeger Cajun Shake
1 Pound serrano chile peppers
4 Clove garlic
1 Teaspoon fresh oregano
1 Teaspoon Basil, fresh
1/2 Teaspoon celery salt
1/4 Teaspoon black pepper
1 Cup distilled white vinegar

Step

  • 1

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

  • 2

    Remove wings from brine and pat dry. Trim the wings down into flats and drumettes. Discard the wing tips. Season liberally with Traeger Cajun Shake.

  • 3

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  • 4

    Place the wings and the serrano peppers directly on the grill grate. After 10 minutes, flip the peppers and grill for an additional 5-10 minutes or until the skin is roasted and the peppers have softened. Remove the peppers from the grill and flip chicken wings. Allow wings to cook for an additional 20-25 minutes while you make the hot sauce.

    325 ˚F / 163 ˚C

    00:45

  • 5

    Cut the stems off of the chili peppers, discard, and put peppers into a food processor with garlic, oregano, basil, celery salt, and black pepper. Turn on the food processor and slowly pour in the vinegar until the entire mixture is processed and smooth.

  • 6

    Pour approximately 1/2 cup of the sauce into a bowl and take out to grill; dunk each wing in sauce and return to grill for a final 5 minutes. Enjoy!

    325 ˚F / 163 ˚C

    00:05

My Notes


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