Bayou Wings – Traeger

  • 12 large chicken wings
  • 6 tablespoons butter
  • 1/4 cup worcestershire sauce
  • 1 lemon, juiced
  • 1/2 cup louisiana-style hot sauce

With a knife, cut the tips off the wings and discard them or use them for stock. Cut each wing into two pieces through the joint, giving you a meaty “drumette” and a “flat”.

Place the wings in a large bowl with your favorite beer and brine for 12-24 hours in a refrigerator.

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

Drain the wings and discard the beer. Season the wings liberally with Traegers Cajun Shake.

Arrange the wing pieces on the grill grate. Grill the wings for 40 to 50 minutes or until the skin is crisp and golden brown and the chicken is cooked through, turning once halfway through the cooking time.

Meanwhile, melt the butter in a small saucepan on the side of the grill grate. Stir in the hot sauce, worcestershire, and lemon juice.

Transfer the wing pieces a few at a time to the butter mixture. When they’re coated, put them on a platter or places and serve with celery sticks and ranch.

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