Chili Lime Cilantro Chicken Wings

Name: Chili Lime Cilantro Chicken Wings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Lane's Chili Lime Rub; Lane's Sorta White Sauce; Pack of Chicken Wings 2lb; 1 Lime; 1/2 cup Queso Fresco or Cotija Cheese; 1 bunch Cilantro; 1 large jalapeno thinly sliced and halved

By Jeremy Sloan

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Prep

Preheat Smoker to 325 degrees.

Cut and Squeeze half a lime over wings. Season with Chili lime seasoning.

Cook

Place wings on the smoker and cook until internal temp is 165. Then turn up the temperature to 400 for 20 minutes to crisp the wings. Pull and Let wings rest for 10 minutes.

Toss

In a bowl, add 1/4 cup Sorta White Sauce, 1 - 2 tablespoons Chili Lime Rub, 1/4 cup finely chopped cilantro, a handful of sliced jalapeños, juice from half a lime, and 1/2 cup crumble cheese. (Cotija or queso fresco) Add wings and fully mix.

Serve and Enjoy!!!

Chili Lime Cilantro Chicken Wings

Rated 3.7 stars by 32 users

Cuisine

American

Author

Lane's

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

130

Absolutely delicious and unique flavors on crispy wings. After you take out about 12 of these you might even be able to share some with your guests. These are incredible and loaded with flavor that you cannot put down. Heed our warning, these wings might become your new favorite!

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Image of Chili Lime Cilantro Chicken Wings

Ingredients

Lane's Chili Lime Rub
Lane's Sorta White Sauce
Pack of Chicken Wings 2lb
1 Lime
1/2 cup Queso Fresco or Cotija Cheese
1 bunch Cilantro
1 large jalapeno thinly sliced and halved

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Directions

Squeeze half a lime over wings and Season with Chili lime seasoning and place on the smoker/grill at 325 until internal temp 175. Then turn up the temperature to 400 for 20 minutes to crisp the wings.
Let wings rest for 10 minutes in a bowl.
In the bowl with the wings - Add 1/4 cup Sorta White Sauce, 1 - 2 tablespoons Chili Lime Rub, 1/4 cup finely chopped cilantro, handful of sliced jalapenos, juice from half a lime, and 1/2 cup crumble cheese (Cotija or queso fresco) fully mix

Recipe Note

We smoked our wings, but you could fry or bake them. Either way, make sure you get them nice and crisp. Let them rest before you toss them.
Sort White Sauce was our binder to hold on all the cilantro, jalapeños, and cheese. Using the binder is key to getting ingredients on the wing to have all the flavors in one bite.
You always want the internal temperature of dark meat to be higher than white meat. Our preference is to finish wings around 195 to 200. Finishing wings at a higher temperature will crisp up the skin and give you fall off the bone tenderness.
You can also finish wings around 185, but we don't recommend finishing wings any lower than that. Dark meat can be tougher if finished between 165 and 180.
Always cook to your preference and remember Keep Experimenting!

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