BEANTOWN CHICKEN WINGS
Why should Buffalo, New York, have an exclusive on one of America’s favorite game day foods, wings? (It’s reported sports fans eat some 1.25 billion of them on Super Bowl Sunday.) This recipe nods to Boston’s immigrant heritage by incorporating Irish beer. We used Murphy’s Irish Red when developing this recipe, but you’re welcome to substitute your own favorite.
- 3 pounds large chicken wings
- 1/4 cup vegetable oil
- 1-1/2 tablespoons Traeger Pork and Poultry Shake, or your favorite barbecue rub
- 1 cup Irish beer (lager, stout, or ale)
- 1/2 cup (1 stick) butter
- 2 tablespoons apple jelly or honey, or more to taste
- 1 cup Crystal, Frank’s RedHot®, or other Louisiana-style hot sauce
Rinse the chicken wings under cold running water and pat dry. With a sharp knife, cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the remaining “drumettes” and “flats” to a large a bowl. Add the oil and the Traeger Pork and Poultry shake, and toss with your hands to coat the wings evenly. Make the beer sauce: In a small saucepan, bring the beer to a boil over high heat and reduce by half. Reduce the heat to medium-low and add the butter, stirring until melted. Stir in the apple jelly and the hot sauce. Keep warm. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the wings on the grill grate. Cook for 45 to 50 minutes, or until the chicken is no longer pink at the bone, turning once halfway through. Transfer the wings to a large clean bowl and pour the beer sauce over the wings, tossing to coat. Serve immediately.