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Roasted Habanero Wings

Difficulty 2/5
Prep time 6 hrs

Cook time 60 mins
Serves 4-6

Hardwood Hickory

Bring the heat these spicy wings. Fresh chicken wings are marinated overnight in a spicy habanero based sauce then roasted at 350 degrees F for 30 minutes.


4 lbs Chicken Wings

1 White Onion, peeled and chopped

2/3 cup sliced Green Onions, white and light green parts only, plus 2 Tbsp for garnish


1/4 cup Vegetable Oil

2 Tbsp low-sodium soy sauce or Tamari

2 tbsp Habanero or other Hot Pepper Sauce

1-1/2 tsp Salt

1-1/2 tsp Ground Allspice

1 tsp Ground Black Pepper

1/2 tsp Dried Thyme

1/2 tsp Ground Cinnamon

1 Habanero Pepper, seeds removed


Cut off the tips of the wings and discard or save for making stock. Cut the wings into drumette and flat sections.

To make the Marinade: Combine the onion, green onions and scallions in a food processor and puree until it is the texture of a thick paste. Add the oil, soy sauce, hot pepper sauce, the salt and all of the spices, and half or all of the habanero pepper, depending on how much heat you prefer. Process until all ingredients are combined. Reserve some of the marinade for basting and set aside.

Arrange the wings in a shallow baking dish and pour the marinade over the wings, tossing with tongs to ensure wings are evenly coated in sauce. Cover and refrigerate wings. Allow them to marinate for at least 6 hours or up to overnight, turning the wings at least twice.

When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

Remove the wings from the marinade and discard what is left of the marinade.

Place the wings directly on the grill grate and cook for 30 minutes, baste the wings with the reserved marinade and flip.

Close the lid and continue cooking for another 20 minutes, or until the wings are browned and crispy and have reached an internal temperature of at least 165℉.

Garnish wings with the remaining green onions and serve immediately. Enjoy!

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

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