TRAEGER SPICY WINGS
Another Wednesday means another recipe! This week it’s all about wings, and my husband Steve is sharing one of his favorites - Traeger Spicy Wings. These have been a hit in the Hutchinson household lately. Especially since adding more Spiceology spices to our ever growing collection. I think Steve’s been a little more inspired to experiment because of them, too. This mom-on-the-go ain’t mad about it!
Side note: If you missed it in IG stories, we pretty much have a lifetime supply of dry rubs now. THANK YOU SPICEOLOGY! The best dry rubs of all time. Freshly grinded + packed fresh + and shipped straight to your door. Use code LANDYN10 at checkout for 10% off and use whatever you purchase on your wings or anything for that matter!
Now back to the recipe! This is a great option for weekend cook-outs, game days, or even a weeknight dinner. So grab the ingredients and heat that grill up!
WHAT YOU’LL NEED
4 pounds of chicken wings
1 white onion, chopped and peeled
2/3 cup of sliced green onions, white and light green parts only, plus 2 tablespoons for garnish
2 garlic cloves, peeled and minced
1/4 cup vegetable oil
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons habanero or other hot pepper sauce
1 1/2 teaspoon of salt
1 1/2 teaspoon of ground allspice
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1 habanero pepper, seeds removed
WHAT TO DO
Cut off the tips of the wings and discard. Cut the wings in half so there are 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.
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 20 minutes. About halfway through, baste the wings with the reserved marinade and flip. Close the lid and continue cooking for another 20-25 minutes, or until the wings are browned and crispy and are thoroughly cooked through.
Garnish the wings with the remaining green onions and serve immediately. Enjoy!
*Steve LOVES this Traeger Recipe and it’s his go-to! He veers from it a little and changes it up, but for the most part this is where he starts.