Bayou Wings

Ingredients

Units of Measurement:

ImperialMetric

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”.

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  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.

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  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: 185 ˚F

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• 4

  Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

  

  Grill: 350 ˚F

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• 5

  Drain the wings and discard the beer. Season the wings liberally with Traeger's Cajun Shake.

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  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: 350 ˚F

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• 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.

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  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!

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  Ingredients

  • 1 As Needed Celery, stalks

  • 1 As Needed Ranch Dressing