Roasted Tequila-Lime Wings

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature 500℉ and preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

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• 2

  If you bought whole chicken wings, remove If you bought whole chicken wings, remove the tip and separate the drumettes and wings from each other. Pat them dry. Discard the wing tips or save them for chicken stock. tip and separate the drumettes and wings from each other. Pat them dry. Discard the wing tips or save them for chicken stock.

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  Ingredients

  • 3 Pound chicken wings

• 3

  Combine all of the dry rub ingredients in a medium bowl. Add the oil and whisk to combine. Add the chicken wings and toss well to coat.

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  Ingredients

  • 2 Teaspoon ancho chile powder

  • 2 Teaspoon brown sugar

  • 1 Teaspoon granulated garlic

  • 1 Teaspoon cumin

  • 1 Teaspoon kosher salt

  • 1 Teaspoon chili powder

  • 2 Tablespoon vegetable oil

• 4

  For the Glaze: Combine glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken, about 3 minutes.

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  Ingredients

  • 1/4 Cup honey

  • 1/4 Cup pineapple juice

  • 3 Tablespoon tequila

  • 1 1/2 Tablespoon hot sauce

  • 1 1/2 Tablespoon butter

  • 1 1/2 Tablespoon fresh lime juice

• 5

  Keep the syrup warm while waiting to glaze.

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• 6

  Place the wings directly on the grill grate and cook, turning once, until the internal temperature of the wings reaches 155℉ to 160℉, about 20 minutes.

  

  Grill: 500 ˚F

  

  Probe: 155 ˚F

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• 7

  Brush the wings with the glaze and continue to cook until the internal temperature reaches 165℉ to 175℉, about 5 to 10 minutes longer.

  

  Grill: 500 ˚F

  

  Probe: 170 ˚F

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• 8

  Serve warm. Enjoy!

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