We’ll admit that these wings are a bit messy to eat, but they’re absolutely delicious. If you want to lessen the mess a bit, you can serve the sauce as a dipping sauce on the side, rather than coating the wings with it. Serve with plenty of napkins and ice cold beers.
This recipe works best on a Traeger, or any other type of pellet grill. That said, if you don’t have one, you can do these in the oven or on a gas or charcoal grill.
To make the wings in the oven, simply prepare them as directed, then bake at 400° until they’re crispy (about 45 min). Make sure you turn them halfway through! It helps to use a wire rack on the sheet tray for extra crispiness.
If you’re using a traditional grill, cook them over medium heat, turning occasionally, until they’re crispy and cooked through.
- 1 pound chicken wings
- 3 tbsp tapioca starch (or arrowroot powder, or corn starch)
- The Savories
- The Chiles
- fresh ground black pepper
- 1/3 cup mayo
- 1/4 cup shredded parmesan (or other aged, dry cheese)
- juice of 2 lemons
- zest of 1 lemon
- 1 tbsp garlic powder or 2 cloves finely minced garlic
- 2 tbsp The Savories
- 2 tsp fresh-cracked black peppercorn
- salt to taste
- Pre-heat your Traeger to 400°
- Pat the wings dry, and season them with salt.
- Generously season the wings with equal parts of The Savories and The Chiles.
- Coat the wings with the tapioca starch— this helps them get extra crispy.
- Lightly drizzle the wings with olive oil, and then place them on your Traeger.
- After about 15 minutes, flip the wings over.
- Cook for another 15-20 min, until they are crispy on the outside and cooked through.
- Toss the wings in the sauce, and plate them up.
- Finish the plate with fresh cracked pepper and freshly grated cheese, and serve immediately.
- Mix together all of the ingredients in a bowl, and whisk until smooth.
- Salt to taste, and add in more salt and lemon juice as needed.
- If the sauce is too thick, you can thin it out by adding in olive oil until you get the consistency you want.