These wings exist in a magical and previously mythical place where the Bayou meets Buffalo. The flavor combination of Traeger's Cajun Shake and classic buffalo wing sauce is out of this world delicious. For an extra layer of flavor, brine the wings in your favorite beer for 12-24 hours before rubbing and grilling on your Traeger.
PELLETS: Pecan, Oak, or Hickory
SERVES: 4 to 6 as an appetizer
PREP TIME: 15 min.
COOK TIME: About 40 to 50 min.
• 12 large chicken wings
• Traeger Cajun Rub, or your favorite Louisiana-style rub
• 6 tablespoons butter
• 1/4 cup Worcestershire sauce
• Juice of one lemon
• Celery sticks and prepared Ranch dressing for serving
• 1/2 cup Louisiana-style hot sauce, such as Crystal or Frank’s RedHot®
HOW TO MAKE:
1 With a knife, cut the tips off the wings and discard them or use them for stock. Cut each wing into two pieces through the joint, giving you a meaty “drumette” and a “flat”. Place the wings in a large bowl with your favorite beer and brine for 12-24 hours in the refrigerator.
2 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.
3 Drain the wings and discard the beer. Season the wings liberally with Traeger's Cajun Shake. Arrange the wing pieces on the grill grate. Grill the wings for 40 to 45 minutes, or until the skin is crisp and golden brown and the chicken is cooked through, turning once halfway through the cooking time.
4 Meanwhile, melt the butter in a small saucepan on the side of the grill grate. Stir in the hot sauce, Worcestershire, and lemon juice.
5 Using tongs, transfer the wing pieces a few at a time to the butter mixture. When they’re coated, put them on a platter or plates and serve with celery sticks and Ranch dressing.