Honey Hog Hot Wings

These Honey Hog Hot Wings AKA Honey Jalapeno Wings are juicy and packed with flavor. We are always on the hunt for new ways to make chicken wings whether we are making them at a tailgate or making them at home for family and friends. These wings start out with a marinade that packs moisture and incredible flavor plus helps tenderize the chicken. We grill them hot and fast and toss them in a delicious sauce at the end. If you plan properly by marinating and seasoning these wings at home the day before a game, this will be one of the most simple hot wing cooks ever at your tailgate!

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

Ingredients:

• 2 dozen chicken wings, separated into drums and flappers
• Meat Church Honey Hog Hot seasoning (substitute your favorite hot seasoning)

• Marinade
• 2 C, buttermilk
• 1 C, pickled jalapeño juice (sub pickle juice)
• 1 C, Frank's Red Hot Original 
• 1 T, Meat Church Honey Hog Hot
• Finishing Sauce
• 1 C, Frank's Red Hot Original
• 1/2 stick butter unsalted
• Condiment
• Meat Church Jalapeño Ranch
• Tools
• Instant Read Thermometer
• 

Marinate the chicken
Mix the marinade ingredients together. Whisk in 1 T of Honey Hog Hot. Add the chicken wings making sure they are fully submerged in the marinade in a large bowl. Cover the bowl with cling wrap and place in the refrigerator for 12 - 24 hours. This can also be done in a vacuum seal bag.

Prepare the chicken
Remove the chicken from the marinade and pat dry with a paper towel. 

Season liberally with Honey Hog Hot on all sides.

Prepare the grill
Prepare your grill or smoker for direct, high heat grilling of at least 375. We used a Mill Scale Yakitori I grill with lump charcoal in this video.

Alternatively, you can use a pellet grill or smoker. You can also cook these at a lower temperature such as 225 or 250 if your goal is a smoked wing.

Prepare & marinate the chicken
Place the wings on the grill grate. If you used pickled jalapeño juice you can also grill the jalapeños.

Flip and rotate the wings constantly throughout the cook to obtain char, but not burn the wings.

Continue to cook the wings until they are at least 165 internal temperature using an instant read thermometer. You can continue cooking the wings until they are 185 internal to crisp them and obtain more char without fear of drying out the chicken. That took 15 minutes in this video. 

Remove the wings from the grill. 

Prepare the sauce
Mix 1 C of Frank's Red Hot with 1/2 stick of melted butter. 

Toss the grilled wings in the sauce. 

Optionally you can place the wings back on the grill for 5 - 10 minutes to set the sauce. However, we choose to serve them wet in this video. 

Dip these in our jalapeño ranch and enjoy!