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Roasted Tequila-Lime Wings by Amanda Haas

Difficulty 2/5
Prep time 15 mins

Cook time 30 mins
Serves 6-8

Hardwood Hickory

These tequila lime wings start with a south of the border rub, before getting a proper wood-fired roasting. We finish them with a tequila-lime glaze for a taste you can raise a shot glass to.



3 lbs chicken wings

2 tsp ancho chile powder

2 tsp brown sugar

1 tsp granulated garlic

1 tsp cumin

1 tsp kosher salt

1 tsp chili powder

2 Tbsp vegetable oil


1/4 cup honey

1/4 cup pineapple juice

3 Tbsp tequila

1-1/2 Tbsp hot sauce

1-1/2 Tbsp butter

1-1/2 Tbsp fresh lime juice


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

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.

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.

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. Keep the syrup warm while waiting to glaze.

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

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

Serve warm. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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