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Bayou Wings

Traeger Kitchen


Bayou Wings

Prep Time

15 Minutes

Cook Time

40 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Oak

The flavor combination of Traeger's Cajun Shake & classic buffalo wing sauce is out-of-this-world delicious. It may seem like an odd couple, but try it before you knock it.

Ingredients

How many people are you serving?

2

Units of Measurement:

main
  • 12 Whole chicken wings, flats and drumettes separated

  • 1 As Needed beer

  • 1 As Needed Brine

  • 1 To Taste Traeger Cajun Rub

  • 6 Tablespoon butter

  • 1/2 Cup Louisiana-style hot sauce

  • 1/4 Cup Worcestershire sauce

  • 1 Whole lemon, juiced

  • 1 As Needed Celery, stalks

  • 1 As Needed Ranch Dressing

Steps

  • 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”.
    Ingredients
    • 12 Whole chicken wings, flats and drumettes separated

  • 2

    Place the wings in a large bowl with your favorite beer and brine for 12-24 hours in the refrigerator.
    Ingredients
    • 1 As Needed beer

    • 1 As Needed Brine

  • 3

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
    Grill Icon
    Grill185 ˚F
  • 4

    Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
    Grill Icon
    Grill350 ˚F
  • 5

    Drain the wings and discard the beer. Season the wings liberally with Traeger's Cajun Shake.
    Ingredients
    • 1 To Taste Traeger Cajun Rub

  • 6

    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.
    Grill Icon
    Grill350 ˚F
  • 7

    Meanwhile, melt the butter in a small saucepan on the side of the grill grate. Stir in the hot sauce, Worcestershire, and lemon juice.
    Ingredients
    • 6 Tablespoon butter

    • 1/2 Cup Louisiana-style hot sauce

    • 1/4 Cup Worcestershire sauce

    • 1 Whole lemon, juiced

  • 8

    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. Enjoy!
    Ingredients
    • 1 As Needed Celery, stalks

    • 1 As Needed Ranch Dressing

Cooking Notes

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