Hellfire Grilled Chicken Wings
By Traeger Kitchen
Rack ‘em up, stack ‘em up, burn ‘em down—keep a fire hose handy cause these wings are ablaze.
Prep Time
15 Min
Cook Time
40 Min
Pellets
Hickory
Ingredients
Number of People Serving
4
Activating this element will cause content on the page to be updated.Units of Measurment:
main
| 3 Pound | chicken wings |
| 2 Tablespoon | vegetable oil |
| 1 Tablespoon | paprika |
| 2 Teaspoon | brown sugar |
| 1 Teaspoon | salt |
| 1 Teaspoon | freshly ground black pepper |
| 1 Teaspoon | cayenne pepper |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | granulated garlic |
| 1 Teaspoon | celery seed |
Hot Sauce
| 8 Tablespoon | unsalted butter |
| 4 | jalapeño peppers, thinly sliced crosswise |
| 1/2 Cup | cilantro leaves |
| 1/2 Cup | hot sauce |
Step
1
Cut the tips off wings and discard. Cut each wing into two pieces through the joint, giving you a meaty drumette and a flat. Transfer to a large mixing bowl and pour the oil over the chicken.
2
Make the Rub: In a small mixing bowl, combine the paprika, sugar, salt, black pepper, cayenne, onion powder, granulated garlic and celery seed.
3
Sprinkle over the chicken and toss gently with your hands to coat the wings.
4
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
5
Grill the wings for 35 to 40 minutes or until the skin is crisp and golden brown and the chicken is cooked through. Turn once halfway through the cooking time.
350 ˚F / 177 ˚C
00:40
6
Make the Sauce: Melt the butter over medium-low heat in a small saucepan. Add the jalapeños and cook for 3 to 4 minutes. Stir in the cilantro and hot sauce.
7
Pour the sauce over the wings and toss to coat. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.