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Crispy, charred wings marinated in tangy pickled jalapeños, seasoned with fajita spices, and basted in a buttery Cholula glaze for a spicy, smoky bite.
Marinate the chicken: Place the chicken wings and the entire can of pickled jalapeño peppers (including liquid) into a vacuum-seal bag or food-safe container. Marinate for 4 hours, adjusting time to your desired spice level.
Preheat the grill: Set up for medium to high heat direct grilling on your preferred cooker.
Prep the wings: Remove wings from the marinade and pat dry. Season all sides with Meat Church Dia de la Fajita seasoning and let sit for at least 15 minutes.
Grill the wings: Place wings on the grill. Flip and move them frequently to develop an even char while cooking through.
Make the baste: Melt the butter and stir in your desired amount of Cholula hot sauce to create a basting mixture.
Baste and finish: Baste wings frequently with the butter–hot sauce mixture while grilling. Cook to at least 165°F internal temperature; for extra char and crispiness, continue to 190–200°F.
Serve: Remove from the grill and enjoy immediately.
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