Chicken Wings

Name: Chicken Wings
Prep time: 240 min
Cook time: 30 min
Yield: 4 to 6 servings
Cuisine: Tex-Mex Menu
Ingredients: Chicken Wings — 1 kg; Pickled Jalapeños — 1 can; Fajita Seasoning — To taste; Butter — 30 g; Cholula Hot Sauce — 2 tbsp

These vibrant Tex-Mex chicken wings are marinated in a tangy pickled jalapeño brine, creating an incredibly moist and flavourful base before being grilled to perfection. Finished with a smoky-citrus seasoning and a buttery Cholula hot sauce glaze, they offer a perfect char and a balanced, medium-heat kick. They are the ultimate crowd-pleasing addition to any tailgate or outdoor gathering, delivering bold flavour in every bite.

Cuisines

Cooking Instructions

Preparation: 4 hours
Cooking: 30 minutes

Servings: 4 to 6

Notes:

The pickled jalapeño juice acts as an exceptional brine, infusing the chicken with moisture and subtle flavour; marinate for 3 to 4 hours to achieve the ideal balance, as marinating overnight can make the meat too acidic.

This recipe shines when grilled over live fire or lump charcoal for an authentic, smoky char, but it can be easily adapted for a pellet grill set to 200 C to 230 C if that is your preferred method.

While the internal temperature of chicken is considered safe at 75 C, grilling these wings until they reach an internal temperature of 88 C to 93 C helps render the fat better and achieves a much superior, crispy texture.

The optional butter and Cholula hot sauce basting step adds a layer of richness and deepens the flavour; you can adjust the amount of hot sauce to suit your preference for heat.

Because the fajita seasoning contains salt, be mindful not to over-season the wings; a light, even dusting is sufficient to create a delicious crust without overpowering the dish.

Marinate Wings
Place the chicken wings in a vacuum-sealed bag or food-safe container with the entire contents of a can of pickled jalapeños, including the juice and carrots, and refrigerate for 3 to 4 hours.

Season
Remove the wings from the brine, pat them dry, and apply a light, even layer of fajita seasoning on all sides, letting them rest for at least 15 minutes for the rub to adhere.

Grill
Cook the wings over high-heat charcoal or a hot grill, flipping and rotating frequently to ensure even charring and crispiness, until they reach an internal temperature of 88 C to 93 C.

Glaze
In the final stages of cooking, whisk together melted butter and Cholula hot sauce, then baste the wings generously while they finish on a cooler part of the grill to add richness and flavour.

Serve
Remove the wings from the grill, let them rest briefly, and serve warm with your favourite creamy dip to balance the heat.