Steps

• 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.

• 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.

• 3

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

  325 ˚F / 163 ˚C

• 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.

  325 ˚F / 163 ˚C

  00:20

• 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.

  325 ˚F / 163 ˚C

  00:25

• 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.

• 7

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

  325 ˚F / 163 ˚C

  00:05

• 8

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