Peachy Keen Wings

Prep Time: 15 minutes

 

Cook Time:  25 minutes

 

Total Time:  40 minutes

 

Yield:  8 whole wings, just multiply the recipe for a bigger crowd!

 

 

Ingredients:

 

8 whole Chicken Wings

 

½ Cup Brushfire Farms Original Glaze

 

½ Cup Brushfire Farms Peach Pepper Jam

 

½ Cup BBQ Sauce

 

Meat Church Holy Voodoo Seasoning

 

Avocado Oil

 

2 Tbsp. Big Wicks Smoked Jalapeño Ranch Seasoning

 

½ Cup Buttermilk

 

½ Cup Mayonnaise

 

1 Tbsp. Fresh Dill, fine chopped

 

1 Tbsp. Fresh Parsley, fine chopped

 

 

Process: 

 

Step 1:     If using a charcoal Weber Kettle, light a medium size mound of coals in center of grill, so the wings can cook indirectly, meaning not directly over the charcoal.  If using a gas grill, just light one side of it and place wings on side without direct flame.  If using a pellet smoker, you’ll be fine.  Target cooking temperature is 400°. 

 

Step 2:     Spray or rub down wings lightly in Avocado oil on both sides and then season both sides with Meat Church Holy Voodoo Seasoning.

 

Step 3:     Place wings on grill or smoker with vents cracked halfway open and cook for 20 minutes. 

 

Step 4:     While wings are cooking, combine Big Wicks Ranch Seasoning with Buttermilk, Mayo and fresh Dill.  Mix together well and set in refrigerator. 

 

Step 5:     In a small Cast Iron Skillet or sauce pan, combine Brushfire Farms Peach Pepper Jam, Original Glaze and BBQ Sauce and place on grill after the wings have cooked for 15 minutes.

 

Step 6:     After wings have cooked for 20 – 25 minutes, pull them once internal temperature has reached 165° and place them in large mixing bowl.

 

Step 7:     Pour the Peach Pequin BBQ Sauce over the wings in mixing bowl and toss them so that the sauce completely coats the wings. 

 

Step 8:     Place wings on cutting board or plate, spoon more of the remaining sauce over wings if you prefer them wetter!  Garnish with fresh chopped Parsley, dunk in the Smoked Jalapeño Ranch and enjoy!!!!