Sweet and Spicy Honey Glazed Chicken Wings

By Logan Cassell

Votes: 45

VS

Richard Bristow

By Richard Bristow

Votes: 12

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 Richard Bristow

I have owned a Traeger Texas for 4 years of drama free smoking. The pellet grill makes smoking so easy and fun. It imparts the perfect blend of wood and smoke flavor on every meat I cook. I have mastered butts, ribs, chicken and most beef cuts but still trying to smoke the perfect brisket. I am retired, a food music and car enthusiast. My friends are crazy about my smoking and always offer to buy the meat (mine included), pay for my pellets as long as I share. if they only knew how ez it is.

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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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Richard Bristow

By Richard Bristow

Just made a trifecta of meats on the same cook.Pork Belly, Spatchcock Chicken and Chicken leg Lollipops.I brined all 3 meats and used a rub on the lollipops and belly.Rubbed belly and lollipops after brining, stuffed chicken with thyme, rosemary and butter. Cooked all 3 at 225. 5 hrs for belly, 4 hrs for chicken and 3 hrs for lollipops. Internal temps of 175 for belly, breast at 165, thighs at 180 and lollipops at 175. total cook time of 5 hours. All three came out perfect. Recipe is for belly

Serves: 6

Recipe Ingredients

  • 1 cup brown sugar
  • 2 tbsp seasoned salt
  • 2 tbsp garlic powder
  • 2 tbsp dry mustard
  • 1 tbsp cumen
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 1 tbsp oregano
  • 1 bunch rosemary
  • 1 bunch thyme
  • 8 piece butter
  • 1 tbsp salt
  • 1 tbsp black pepper

Recipe Instructions

  1. Brine Belly for 3 days in solution of water, kosher salt, peppercorns. Brine chicken and legs for 24 hours in solution of water, kosher salt and brown sugar. On day of cook, remove from brine, rinse and pat dry.
  2. Make lollipops out of chicken legs (really not that difficult) - google/youtube is your friend Rub pork belly and lollipops with rub recipe Detach skin from spatchcocked chicken and stuff thyme, rosemary and butter top with salt and pepper
  3. preheat traeger to 225 with top down Place pork belly on grill, fat side up
  4. One hour later, place spatchcocked chicken on grill, meat side up
  5. one hour later, place lollipops on grill Halfway into cook, turn pops over
  6. Leave top of smoker down except to turn lollipops. Last half hour of cook (total cook time of 5 hours) check internal meat temps with digital probe.
  7. When temps are met, remove meats, cover and lest rest for 20 to 30 minutes
  8. Enjoy
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