1/2 tsp Black Pepper (for Kinda White Alabama Sauce)
4 tbsp cornstarch (separated)
1/2 cup honey
1 cup mayo of your choice
1 tsp fresh squeezed lemon juice
1 tsp prepared horseradish
Dry off chicken wings with paper towels. (For best results, air dry wings on a rack and sheet pan in the fridge for at least 1 hour) Separate wings, half for Cherry Black Pepper Wings and half for Crispy Garlic Butter Wings.
Mix rub and cornstarch separately for each set of wings. Cherry Rub, Black Pepper and cornstarch in one bag; Garlic Butter Rub and cornstarch in the other bag.
Place wings in bags and shake to evenly coat. (If you do not wish to shake in bags, you can season both sides while shaking rub on, etc...)
Fire up Traeger grill (or any pellet grill) to 375º F and preheat for approximately 20 minutes.
Once grill is hot and preheated, cook wings for 45 minutes flipping half way through.
For Sweet and Spicy Tangy Vinegar Sauce, mix 1 cup of Heath Riles BBQ Tangy Vinegar Sauce & 1/2 cup of honey
For Kinda White Alabama BBQ Sauce, mix 1 cup of mayo, 1/4 cup of Heath Riles BBQ Tangy Vinegar Sauce, 1 tsp lemon juice, 1 tsp prepared horseradish, 1/2 tsp Heath Riles BBQ Garlic Jalapeño Rub & 1/2 tsp black pepper.
Toss Cherry Wings in the Sweet and Spicy Tangy Vinegar BBQ Sauce (return to the grill to char if you wish)
Toss Garlic Butter Wings in the Kinda White Alabama BBQ Sauce (or drizzle over if you wish)