Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: Less than 30 minutes
Yield: 16 wings
Ingredients:
8 Drumette Wings and 8 Wing Flats (whichever you prefer)
¼ Cup Brushfire Farms Original Glaze
¼ cup Schilo’s Hot Mustard
4 Tbsp. Meat Church Lemon Pepper Seasoning
1 Tbsp. Baking Soda
2 tsp. fresh Parsley, fine chopped
1 tsp. Avocado Oil
Sauce:
¼ cup Dukes Mayo
¼ cup ¼ cup Mexican Crema
¼ cup Buttermilk
1 Tbsp. fresh Lemon juice
1 tsp. fresh Parsley, fine chopped
1 tsp. Meat Church Blanco Seasoning
1 Tbsp. Cotija Cheese
Process:
Step 1: In a small mixing bowl, combine sauce ingredients, mix well and set in refrigerator.
Step 2: in a large mixing bowl, combine Original Glaze and Schilo’s Hot Mustard. Whisk together and set aside.
Step 2: Toss wings with seasoning, baking powder and avocado oil. Place directly over flames on grill over medium heat, turning frequently so they won’t burn.
Step 3: Once wings are halfway done cooking with some grill marks on them, remove them from grill and toss them in mixing bowl with hot mustard glaze. Make sure to complete coat them and then place back on the grill for several minutes, turning frequently. Remove from the grill once they reach an internal temperature of 165°.
Step 4: Garnish wings with some Cotija Cheese and chopped parsley, dunk in the Cotija Blanco Dressing and enjoy!