Sweet and Spicy Honey Glazed Chicken Wings

By Logan Cassell

Votes: 63

VS

Makers Mark and Maple Syrup

By Kelly Press

Votes: 62

Voting Disabled!

Due to suspicious voting activity in a few bracket divisions, Meat Madness voting has been disabled. Voting will be handled internally by Traeger for the remaining Meat Madness rounds. Winners will be announced at the end of each round.

About Logan Cassell

I spend my time going to school, golfing, and cooking. I love to throw parties during a good football or basketball game and wings are my personal party favorite.

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About Kelly Press

Currently I am a sheetmetal worker working on the Tesla plant in Reno Nv. My pastime has always been cooking for a while I had a catering business,, one of the items on my menu was a whole pig,. At one time I had a cook fish for lent at a local club and I served Bill Clinton , a fish dinner. This recipe I am submitting was one I developed myself, not completely original but i haven't ever seen another like it, I tweaked the ingredients and abused a lot of Makers Mark to get it just right.

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Sweet and Spicy Honey Glazed Chicken Wings

By Logan Cassell

If you want wings that get lost in the sauce, then this recipe is for you.

Serves: 4

Recipe Ingredients

  • 2 lbs Bone-In Chicken Wings
  • 1 cup Stubbs Spicy BBQ Sauce
  • 1 cup Bulls Eye BBQ Sauce
  • 1/2 cup Franks BBQ Sauce
  • 1/4 cup Olive Oil
  • 1/4 cup Minced Garlic
  • 2 tbsp Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1 tsp Sriracha Sauce
  • 1/4 cup Chopped Onion
  • 1/4 cup Honey
  • 1 tbsp Salt (to taste)
  • 1 tbsp Pepper (to taste)

Recipe Instructions

  1. Combine all ingredients in a bowl and mix.
  2. Heat grill to 400 degrees F.
  3. When grill is up to temperature, dip wings in sauce mixture and lay on the grill. Turn and brush on sauce every 10 minutes for 35 minutes, or until the wings reach an internal temperature of 165 degrees F.
  4. Remove from grill and enjoy.
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Makers Mark and Maple Syrup

By Kelly Press

This jerkey has a nice sweet maple flavor which is balanced out by A slightly stronger whiskey flavor. Salt rounds out the taste, and brings out the best of the beef. This is a very enjoyable snack. Sweet, salty, whiskey and beef really can't ask for more

Serves: 15

Recipe Ingredients

  • 5 lbs Eye of round
  • 4 cup Makers Mark
  • 1 1/2 cup Pure Maple syrup
  • 1 1/2 cup Dark brown sugar
  • 1 cup Soy Sauce
  • 1 cup Worcestershire sauce
  • 8 tsp Cracked pepper
  • 2 tsp Liquid smoke (hickory)
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Crushed Red Pepper
  • 1 tsp Prague Powder #1

Recipe Instructions

  1. Combine all ingredients except Prague Powder #1 and simmer over medium heat until maranade is about half of what you started with about (4) cups. Cool to room temperature, mixed Prague Powder #1 with cold water and add to maranade. Put meat and maranade toghter in a plastic container and refrigerate at least 24 hrs.
  2. Take meat out set you grill grate on the kitchen counter, allow meat to drip dry and reach room temperature about 1 hour. Set your Treager on smoke, after 10 minutes place your grill rack into the smoker for 5 hrs. When time is up remove jerky and immediately sprinkle with coarse sea salt or kosher salt. Finish cooling and enjoy.
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