Crispy, smoky grilled wings are tossed in a rich garlic-Parmesan sauce brightened with fresh herbs and a subtle jalapeño kick from Meat Church’s Garlic & Jalapeño BLANCO seasoning.
Preheat smoker to 425°F (218°C).
Season chicken wings generously on all sides with Meat Church Garlic & Jalapeño BLANCO and let sit 15 minutes to adhere. Place wings on a wire rack.
Smoke/grill wings at 425°F until they reach 185°F internal temperature, about 30 minutes.
While wings cook, make the sauce: melt butter in a small skillet. Sauté minced garlic until golden, 3–4 minutes. Add parsley and thyme; cook 1 minute more, then set aside.
In a large bowl, combine mayonnaise, grated Parmesan, and the sautéed garlic-herb mixture. Season to taste with Meat Church Garlic & Jalapeño BLANCO and stir to combine.
When wings reach 185°F, remove from the smoker and immediately toss in the garlic-Parmesan sauce until thoroughly coated.
Top with additional freshly grated Parmesan. Let cool slightly and serve.