Chipotle Barbecue Chicken Wings
You know them, you love them, and they are king of the game day spread. With the big game nearly upon us, it’s time to plan the party food menu, and we’d highly recommend you kick up the wing game another notch with these chile infused, sweet barbecue chicken wings.
- 5 lb chicken wings
Sweetwater Spice Tres Chiles Fajita Bath
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
Chile Slinger Chipotle BBQ Sauce
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 6 tbsp mayonnaise
- 1/4 cup fresh cilantro, minced
- 1 tbsp fresh lime juice
- 1 tbsp fresh chives, minced
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
For the Cilantro Buttermilk Dressing:
- If using whole wings, cut off the tips and discard, then separate the two wing pieces by cutting at joint in the space between where the bones meet. Place the wings in a Briner Bucket. Add equal parts Sweetwater Spice Tres Chiles Fajita Bath and water to the bucket, enough to cover all wings. Lock the plastic plate in place to keep the wings submerged. Place in the refrigerator for 30-60 minutes.
- While the chicken soaks, combine all ingredients for the Cilantro Buttermilk Dressing in a blender. Blend until smooth. Store in the refrigerator.
- Preheat your Yoder Smokers YS640 to 425°F, set up with GrillGrates.
- Remove the wings from the liquid. Pat dry with paper towels. Season all surfaces with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
- Grill the wings on both sides to achieve nice browning. Use an instant read thermometer to monitor the internal temperature. When the wings get to 150°F, brush the tops with Chile Slinger Chipotle BBQ Sauce. Flip and brush the other side. Remove from the cooker when the internal temperature reaches 165°F. Serve hot with the Cilantro Buttermilk Dressing for dipping.
Usually, the best deal on chicken wings means going home with whole wings, and that’s totally fine. You can cook them whole, or separate them like we’ve done here.
Simply work your knife in between where the pieces meet at each joint. The bones will guide you on a path through the joint that requires cutting through little-to-no bone. If you do take off the end of the bone just be sure to discard any small bone fragments, so no one ends up chewing on them.
Love this Briner brining bucket for these tasks. The plastic lid that locks into place takes the worry out of trying to keep your meat submerged.
There’s really not much to this very tasty Cilantro Buttermilk Dressing. Its flavors mingle really well with the sweet and mild spiciness of the wings. Plus, if you have leftovers you can always throw it on a salad the next day.
Chile bump #2 with Cattleman’s Grill Carne Asada Seasoning! This is a good time to decide how spicy you like your wings. Go a little lighter if you need to feed the masses, or coat them well for a spicier finish.
After the wings get some color, when the internal temperature passes 150°F, you can brush on some Chile Slinger Chipotle BBQ Sauce, for our final touch of chile flavor. Don’t try to do this any earlier in the cooking process, as the sugars might scorch and create a bitter flavor.
This recipe was prepared on a Yoder Smokers YS640.
- Serving Size
- 4 oz
- per serving
- 4 grams
- 57 grams
- 21 grams
- 330 milligrams