Ingredients
Equipment
Prep Time: 15 minutes Cook Time: 50 minutes Serves: 8
This one comes with a story. A famous executive chef here in the Dallas area inspired a brand-new SuckleBusters flavor profile — Dan can't say who, but he can share the recipe. The bottled version lands later this year. Until then, you can build it at home with two jars you can get right now: 1836 Beef Rub and Texas Gunpowder. Spicy, smoky, and impossible to stop eating — these wings hit hard in all the right ways.
The New Flavor Profile: 1836 + Texas Gunpowder
The seasoning is a two-jar combo: 1836 Beef Rub brings the savory, steak-grade base, and Texas Gunpowder — pure jalapeño powder — brings the heat. Together they're bold without being overly salty, which is exactly why Dan coats his wings heavy. Then a buttery chipotle wing sauce goes on near the end and gets set right on the grill.
Ingredients
The Wings
- 8 lbs chicken wings, thawed
- Olive oil (the binder)
- SuckleBusters 1836 Beef Rub
- SuckleBusters Texas Gunpowder (pure jalapeño powder)
The Hot Wing Sauce
- 1 bottle SuckleBusters Chipotle BBQ Sauce
- 2 bottles SuckleBusters Chipotle Pepper Sauce
- 1 stick salted butter
Equipment
- Pellet grill (Dan runs a Traeger) — hickory, oak & cherry pellets
- Saucepan for the wing sauce
- Big tray or bowl for tossing
- Instant-read thermometer
Instructions
1. Fire Up the Grill Set your pellet grill to 350°F. Dan runs his Traeger on a blend of hickory, oak, and cherry pellets — his favorite combination for chicken.
2. Oil the Wings Start with 8 pounds of thawed chicken wings. Lightly cover them with olive oil — that's the binder — and toss so every wing gets a thin, even coat.
3. Season Heavy Hit the wings with a combination of 1836 Beef Rub and Texas Gunpowder. Toss them well, then hit them again so every side is fully coated. This combo isn't overly salty, so don't be shy — go heavy.
4. On the Grill Spread the wings out on the grates at 350°F and let them cook.
5. Build the Sauce While the wings roll, mix the sauce: one bottle of Chipotle BBQ Sauce, two bottles of Chipotle Pepper Sauce, and a stick of salted butter. Warm it on a burner and stir until the butter is melted in.
6. Sauce at 90% When the wings are about 90% cooked, pull them off into a tray, bring them in, and toss them in that warm sauce until they're coated really good.
7. Back On to Finish Return the sauced wings to the grill to finish cooking and set that glaze.
8. Take Them to 180 The safe minimum on chicken is 165°F internal. Dan runs his wings up to 180°F — that's the number for fall-off-the-bone tender.
Dan's Tip: Some people like to dip their wings in ranch. Dan puts more sauce on instead — more hotter, more better, bigger endorphin rush.
The Verdict: These wings are guaranteed crowd-pleasing. Next time you've got people over — backyard BBQ, tailgate, game day — cook these chicken wings. And keep an eye on the shop: the wing seasoning and sauce from this video are coming out as a real product later this year.
Watch the video
See the full cook — and the taste test — here:
