Stout-Glazed Chicken Wings
- 3 to 3-1/2 pounds whole chicken wings
- 2 tablespoons vegetable oil, or more as needed
- Your favorite Traeger Rub or Shake, or salt and pepper
- 6 tablespoons salted butter
- One 12-ounce bottle stout, or your favorite dark beer
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons Dijon-style mustard
- 2 tablespoons soy sauce
- 1 to 2 tablespoons Louisiana-style hot sauce, such as Crystal
- 1 tablespoon Worcestershire sauce
- 1 scallion, trimmed, white and green parts thinly sliced, for garnish
- Purchased or homemade sour cream and onion dip, for serving
Using a sharp chef’s knife or cleaver, separate the chicken wings at the joints (there will be two cartilaginous joints), leaving you with drumettes, flats, and tips. Discard the tips, or freeze them for stock. Wash the flats and drumettes under cold running water and thoroughly pat dry on paper towels. Transfer to a large mixing bowl.
Pour the oil over the wings and toss to coat. Season with your favorite Traeger Rub or Shake. Toss again to evenly distribute the seasoning. Cover and refrigerate.
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.
Oil the grill grate with vegetable oil or nonstick cooking spray. (Chicken wings have a tendency to stick, so don’t skip this step.)
Arrange the chicken wings on the grill grate. Grill for 25 minutes, then turn with tongs. Grill another 15 to 20 minutes, or until the wings are nicely browned and cooked through and the skin is crisp.
In the meantime, melt the butter over low heat in a large saucepan. Add the stout, molasses, brown sugar, mustard, soy sauce, hot sauce, and Worcestershire. Increase the heat to medium and reduce by about one-third, 20 minutes or so. Remove from the heat, but keep warm (to keep the butter from congealing). You may need to whisk the sauce to re-emulsify it before coating the wings.
Transfer the wings to a large mixing bowl and pour the sauce over them. Toss with tongs to coat each wing thoroughly. Return to the grill grate for about 10 minutes, or until the sauce tightens. Transfer to a shallow platter or plate (if you pile them in a bowl, the skin will get soggy). Scatter the sliced scallions on top. Serve immediately with the onion dip.