CHAD WARD
BBQ CHICKEN WINGS 3 WAYS
PREP TIME
10
Minutes
COOK TIME
35
Minutes
SERVES
4 – 6
People
EFFORT
Sauce and toss your wood-fired wings in some ridiculous flavor. Grilled chicken wings are tossed in a sweet and spicy sriracha sauce, a fiery buffalo sauce, and dry-rubbed with our signature Chicken Rub.
INGREDIENTS
- 8 Pound chicken wings
- 2 Tablespoon cornstarch
- 6 Ounce Traeger Chicken Rub
- To Taste salt
- 1/2 Cup Frank’s RedHot Sauce
- 1/4 Cup spicy brown mustard
- 6 Tablespoon unsalted butter
- 1/2 Cup Sriracha
- 1/4 Cup soy sauce
- 2 Tablespoon sesame oil
- 1/2 Cup honey
STEPS
-
1
When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes. -
2
While grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, Traeger Chicken Rub and salt to taste. Mix to coat both sides of the chicken wings.
-
3
Place the wings on the grill and cook for 35 minutes, turning halfway through. Check the internal temperature of the wings at 35 minutes. The internal temperature should be at least 165℉. However, an internal temperature of 175-180℉ will yield a better texture. -
4
Meanwhile, make the Franks RedHot Sauce: In a small saucepan over medium heat, combine Franks RedHot, mustard and butter. Cook, stirring occasionally, until the butter is melted and the sauce is just warmed through. Set aside and check on your wings. -
5
Make the Sriracha Wing Sauce: In a small saucepan over medium heat, combine Sriracha, soy sauce, sesame seed oil and honey. Whisk to combine and cook, stirring occasionally, until sauce is just warmed through. Set aside. -
6
Remove wings from the grill. Place 1/3 in a large bowl and toss with the Franks RedHot sauce. Toss another 1/3 with the Sriracha sauce. Leave the remaining 1/3 of the wings unsauced and season with extra Traeger Chicken Rub if desired. Serve and enjoy!