- 5 lb chicken wings
- Sweetwater Spice Tres Chiles Fajita Bath
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- Chile Slinger Chipotle BBQ Sauce
- For the Cilantro Buttermilk Dressing:
- 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
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.
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 150ºF, brush the tops with Chile Slinger Chipotle BBQ Sauce. Flip and brush the other side. Remove from the cooker when the internal temperature reaches 165ºF. Serve hot with the Cilantro Buttermilk Dressing for dipping.