Roasted Serrano Wings

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Place the wings in a large bowl and cover with beer and red pepper flakes. Refrigerate for 12 to 24 hours before grilling.

  Add A Note

  Ingredients

  • 4 Pound chicken wings

  • 1 Can (12 oz) beer

  • 2 Teaspoon red pepper flakes

• 2

  Remove wings from brine and pat dry. Trim the wings down into flats and drummettes. Discard the wing tips.

  Add A Note

• 3

  Season liberally with Traeger Chicken Rub.

  Add A Note

  Ingredients

  • As Needed Traeger Chicken Rub

• 4

  When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes

  

  Grill: 325 ˚F

  Add A Note

• 5

  Place the wings and the serrano peppers directly on the grill grate. After 10 minutes, flip the peppers and grill for an additional 5 to 10 minutes, or until the skin is roasted and the peppers have softened.

  

  Grill: 325 ˚F

  Add A Note

  Ingredients

  • 1 Pound fresh serrano chile peppers

• 6

  Remove the peppers from the grill and flip chicken wings. Allow wings to cook for an additional 20 to 25 minutes while you make the hot sauce.

  

  Grill: 325 ˚F

  Add A Note

• 7

  Cut the stems off the chile peppers, discard, and put peppers into a food processor with garlic, oregano, basil, celery salt and black pepper.

  Add A Note

  Ingredients

  • 4 Clove garlic

  • 1 Teaspoon fresh oregano

  • 1 Teaspoon fresh basil

  • 1/2 Teaspoon celery salt

  • 1/4 Teaspoon freshly cracked black pepper

• 8

  Turn on the food processor and slowly pour in the vinegar until the entire mixture is processed and smooth.

  Add A Note

  Ingredients

  • 1 Cup distilled white vinegar

• 9

  Pour approximately 1/2 cup of the sauce into a bowl and take out to the grill.

  Add A Note

• 10

  Dunk each wing in sauce and return to the Traeger for a final 5 minutes. Enjoy!

  Add A Note