Matt’s new Garlic Jalapeño BLANCO takes chicken wings to another level. We season the wings generously, then grill them hot and fast until the skin is perfectly crispy and packed with smoky flavor. While they cook, we build an irresistible Garlic Parmesan sauce with sautéed garlic, fresh herbs, real grated parmesan, and creamy mayonnaise. Toss it all together and you’ve got crispy wings coated in a rich, garlicky sauce with just the right touch of jalapeño heat from our newest seasoning. These might just become your new favorite game day wings!
Ingredients
- 3 lbs chicken wings
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Meat Church Garlic and Jalapeño BLANCO
Garlic Parmeson Sauce
- 1 C Duke’s mayo
- 1 C fresh grated Parmesan cheese
- 2 T butter
- 1 T fresh minced garlic
- 1 T minced parsley
- 1 T minced thyme
Prepare your smoker
Prepare your smoker at a temperature of 425°. In this video we used a Traeger Westwood with Meat Church Cherry and Pecan pellets. Any pellets would do for a hot and fast cook like this one.
Prepare the wings
Season the wings all sides with Meat Church Garlic and Jalapeño BLANCO. Allow the seasoning to adhere for 15 minutes. Place the wings on a wire rack.
Cook the wings
Place the wings in the smoker.
Cook the wings until they reach 185 internal temperature. At 425 that will take approximately 30 minutes.
Make the Garlic Parmesan sauce
While the wings are cooking, make the sauce.
Melt the butter in a small skillet. Sauté the garlic until golden brown which should take 3-4 minutes. Add the parsley and thyme and cook for another minute. Set aside.
In a large bowl, mix the mayo, parmesan and sautéed garlic and herbs. Add Meat Church Garlic and Jalapeño BLANCO to taste. Stir to combine.
Finish the wings
When the wings reach 185, remove them from the smoker.
Immediately toss the wings in the garlic parmesan sauce until they are completely coated.
Top with more fresh grated parmesan.
Allow to cool and enjoy with a cold beer!
