"More wings!" you say? Don't mind if we do. We wanted to come up with wings that have a fresh Asian flair. So we glazed these chicken wings with a cocktail of our tangy Mandarin Glaze Barbecue Sauce, soy sauce and sesame oil, cooling the heat of the chili peppers in the glaze with fresh chopped cilantro. It's everything you love about orange chicken with a sneak attack of heat and a smoky finish.
MANDARIN GLAZE WINGS
PREP TIME: 5 minutes
COOK TIME: 50 minutes
SERVES: 4 to 6
RECOMMENDED PELLETS: Alder, Apple, Cherry, Hickory, Mequite, or Pecan
2 lbs chicken wings
Traeger Sweet Rub
Olive oil or cooking spray
3 tablespoons Traeger Mandarin Glaze Sauce
4 tablespoons fresh chopped cilantro
1 teaspoon sesame oil
1 teaspoon soy sauce
Extra chopped cilantro for garnish
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 “drummettes” and “flats” to a large baking sheet. Lightly drizzle the wings with olive oil (or spray with cooking spray) and sprinkle them with the Traeger Sweet Rub on all sides.
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 skin is brown and crisp and the meat is no longer pink at the bone. Turn once or twice during cooking to prevent the wings from sticking to the grill grate.
Meanwhile make the glaze by whisking together the Traeger Mandarin Glaze Sauce, chopped cilantro, sesame oil and soy sauce in a bowl.
Transfer the hot wings to a bowl and toss them with the mandarin glaze-cilantro mixture.
Sprinkle with the more fresh cilantro and devour them!