If you like this recipe, try these other hearty grill recipes for any time of year here. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li> For the wings:</li>
                                            <li>4 Lbs. Chicken Wings</li>
                                            <li> Traeger Cajun Shake seasoning</li>
                                            <li> For the brine:</li>
                                            <li>1  Large Can Beer</li>
                                            <li>2 tsp  Red Pepper Flakes</li>
                                            <li> For the sauce:</li>
                                            <li>1 Lb.  Fresh Serrano Chili Peppers</li>
                                            <li>4  Cloves Garlic</li>
                                            <li>1 tsp.  Fresh Oregano</li>
                                            <li>1 tsp  Fresh Basil</li>
                                            <li>1/2 tsp.  Celery Salt</li>
                                            <li>1/4 tsp. Black Pepper, Freshly Cracked</li>
                                            <li>1 cup Distilled White Vinegar</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place the wings in a large bowl, and cover with beer and red pepper flakes. Refrigerate for 12-24 hours before grilling.</li>
                                    <li>Remove wings from brine, and pat dry. Trim the wings down into flats and drummettes. Discard the wing tips. Season liberally with Traeger's Cajun Shake.</li>
                                    <li>When ready to cook, start the Traeger on smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 325° and preheat, lid closed, for 10 to 15 minutes.</li>
                                    <li>Place the wings and the serrano peppers directly on the grill grate. After 10 minutes, flip the peppers, and grill for an additional 5-10 minutes or until the skin is roasted and the peppers have softened. Remove the peppers from the grill, and flip chicken wings. Allow wings to cook for an additional 20-25 minutes while you make the hot sauce.</li>
                                    <li>Cut the stems off of the chili peppers, discard, and put peppers into a food processor with garlic, oregano, basil, celery, salt, and black pepper. Turn on the food processor, and slowly pour in the vinegar until the entire mixture is processed and smooth.</li>
                                    <li>Pour approximately 1/2 cup of the sauce into a bowl, and take out to grill; dunk each wing in sauce, and return to grill for a final 5 minutes. Enjoy.</li>

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