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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
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
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