Honey Garlic Tequila Lime Wings

My buddy Tony Ramirez, AKA @tfti.bbq on IG & Tik Tok, posted this delicious Honey Garlic Tequila Lime Wings recipe on social media earlier this year. I'm a sucker for new wing flavors, so I was all in on trying it out, and boy am I glad I did. It is delicious. 

This recipe is about the flavors, so you can use this sauce on any chicken wing cooking technique you like. In this recipe we are keeping it simple with a 250 post oak smoke. Be sure to check out all our various chicken wing recipe & cooking techniques.

Meat Church How To YouTube Video: https://youtu.be/wDetIK0LhwU

Ingredients

• Wings
• 4 lbs chicken wings
• Meat Church Holy Cow 
• Al Frugoni Chimichurri Dry Rub

• Wing Sauce
• 1 stick unsalted butter, melted
• 1/2 C, hot honey
• 1 glove of garlic, minced
• 1 lime, juiced & zested
• 1 shot, blanco Tequila (we love Dos Primos)
• Meat Church Holy Cow
• Tools
• Instant Read Thermometer
• Wire baking\cooling rack 

Prepare your smoker or pellet grill
Prepare your smoker at 250 degrees. We used a Mill Scale 94 offset smoker with mesquite in this video. Post oak, hickory or pecan would also be good choices.

Prepare the wings
Season the wings with Meat Church Holy Cow.

Next apply a liberal coating of Al Frugoni's Chimichurri Dry Rub.

Allow the seasoning to adhere for at least 15 minutes or up to overnight. 

Cook the wings
Place the wings on a wire rack to reduce your time with the lid of the smoker open. Place the rack in the smoker. 

Prepare the sauce
About an hour into the cook prepare the sauce. Combine all the ingredients of the sauce together in a small pot. Stir well to combine.

Place the pot in the smoker to warm or warm it up on a stovetop. You do not need to boil the sauce. Simply warm it to completely combine and meld the flavors together. 

Finish the wings
Using an instant read thermometer, cook the wings until they are 185-190 internal temperature. Chicken is done at 165, but I prefer to cook wings to an higher internal temperature to impart more smoke and crispiness. 

Remove the rack of wings from the smoker. Place the wins in a large metal bowl. Pour the sauce over the wings and toss to coat. 

Allow to cool and enjoy!