INGREDIENTS
Wings:
1lb chicken wings
Olive oil
Salt, pepper, garlic
Glaze:
1 tbsp olive oil
4 minced garlic cloves
2 tbsp honey
1 chopped fresh jalapeno (deveined)
1 tbsp ancho Chile
4 tbsp butter
Garnish:
Jalapeno
Lime
Cilantro
INSTRUCTIONS
Air dry your chicken wings overnight in the refrigerator. Before grilling, coat them with some olive oil and season with SPG.
Preheat your Prime pellet grill to 400°F and cook for 30 minutes, flipping them halfway.
Once your wings have a nice color and doneness, open up that sear plate and give them a quick sear. Set the wings to the side and work on that glaze.
In a cast iron skillet, add olive oil and cook down the diced garlic until translucent followed by the rest of the ingredients.
For some added smokiness I’m using ancho Chile from but any chilli pepper will work. Reduce your glaze and if it’s too thick add some butter. Once you have the perfect glaze toss your wings back in and serve.
Garnish with fresh jalapenos limes and cilantro.
