These chicken wings are not for the faint of heart or the saliva-challenged. As long as you keep some ranch or blue cheese dressing handy you should be okay. Just don't go sending us any hospital bills.
This mouth and finger-burning recipe is in our Game Day Cookbook.
TONGUE OF FIRE CHICKEN WINGS
PREP TIME: 10 minutes
COOK TIME: 35 minutes
RECOMMENDED PELLETS: Hickory, Oak or Pecan
SERVES: 6, as appetizers
3 pounds chicken wings
2 tablespoons vegetable oil
FOR THE RUB:
1 tablespoon paprika
2 teaspoons granulated white or brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon celery seed
FOR THE SAUCE:
1 stick (8 tablespoons) unsalted butter
2 to 4 jalapeno peppers: thinly sliced crosswise
1/2 cup cilantro leaves
1/2 cup of your favorite hot sauce
With a sharp 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”. Transfer to a large mixing bowl and pour the oil over the chicken.
Make the rub: In a small mixing bowl, combine the paprika, sugar, salt, black pepper, cayenne, onion powder, granulated garlic, and celery seed.
Sprinkle over the chicken and toss gently with your hands to coat the wings.
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.
Grill the wings for 35 to 40 minutes, or until the skin is crisp and golden brown and the chicken is cooked through, turning once halfway through the cooking time.
In the meantime, make the sauce: Melt the butter over medium-low heat in a small saucepan. Add the jalapenos and cook for 3-4 minutes.
Stir in the cilantro & hot sauce.
Pour the sauce over the wings and toss to coat. Serve immediately.