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Beantown Chicken Wings

Difficulty 2/5
Prep time 10 mins

Cook time 50 mins
Serves 8-12

Hardwood Hickory

Our Beantown Wings are a prefect suppah for watching netball and downing Irish beers with your cousin Joe. They're wicked spicy and alls your manly buds can handle in one night.


3 lbs. Large Chicken Wings

1/4 cup Vegetable Oil

1 1/2 Tbsp. Traeger Pork & Poultry Shake

1 cup Irish Beer (Lager, Stout, or Ale)

1/2 cup Butter

2 Tbsp. Apple Jelly or Honey

1 cup Crystal, Frank's RedHot, or Other Lousiana-Style Hot Sauce


Rinse the chicken wings under cold running water and pat dry. With a sharp knife, cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock.

Transfer the remaining "drumettes" and "flats" to a large a bowl. Add the oil and the Traeger Pork and Poultry shake, and toss with your hands to coat the wings evenly.

Make the beer sauce: In a small saucepan, bring the beer to a boil over high heat and reduce by half. Reduce the heat to medium-low and add the butter, stirring until melted. Stir in the apple jelly and the hot sauce. Keep warm.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the wings on the grill grate. Cook for 45 to 50 minutes, or until the chicken is no longer pink at the bone, turning once halfway through. Transfer the wings to a large clean bowl and pour the beer sauce over the wings, tossing to coat. Serve immediately.

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