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February 16, 2023
Why make one wing recipe when you can make two? Once you try my Smoked Wings 2 Ways, you’ll never go back! These wings couldn’t be more different from each other, but both are lick your fingers good.
Your grill will be graced with Cherry Black Pepper Wings, a spicy wing with a hint of fruit on the back end. You’ll also serve my Crispy Garlic Butter Wings, a classic wing that packs a lot of garlic in one bite! Two homemade sauces are the cherry on top. Wing night has never been better.
You may think Smoked Wings 2 Ways would be time-consuming or difficult. My simple method helps you multitask with ease! This recipe would be fantastic to serve at your next football party or as an appetizer with one of my Woodfired Pepperoni Pizzas.
Though you’re creating two recipes, you don’t need a lot of elements. You probably have most of these things in your pantry. If not, here’s what to add to your shopping cart.
The wings came off the grill with a gorgeous golden color. Adding the cornstarch kept the wings crisp and dry! Both sets of wings had a different flavor profile, adding a sense of adventure. These Smoked Wings 2 Ways will be one of your favorite recipes!
Serve these wings with carrots and celery, with plenty of ranch for dipping!
You can store leftover chicken wings for up to 4 days in the fridge or up to 4 months in the freezer.
Traeger Pro 34, Traeger hickory hardwood pellets, mixing bowls, disposable cutting board, plastic squeeze bottles, Thermo Works Thermapen One, insulated gloves for handling meat, metal sheet pan, tongs, wire cooling racks,
3-4 lbs chicken wings
1/2 bottle of Heath Riles BBQ Cherry Rub
1/2 bottle of Heath Riles BBQ Garlic Butter Rub
1 1/4 cup of Heath Riles BBQ Tangy Vinegar Sauce
1/2 tsp Heath Riles BBQ Garlic Jalapeño Rub
1 tbsp Black Pepper (seasoning on cherry wings)
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)
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