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Jalapeño Hot Wings

5 from 4 votes
Published on 02/14/2024 by Umamiology
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These Jalapeño Hot Wings are a twist on the classic buffalo chicken wings recipe. Spicy, addicting and mouth-watering, these hot wings will challenge any spicy eater and have you reaching for your milk!

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This simple, yet delicious Jalapeño Hot Wings recipe is always a hit in our house. It features that classic buffalo hot sauce taste from the Frank’s RedHot, but adds an additional flavor profile from the freshly diced jalapeños and green onions in the sauce.

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It’s spicy, but not too spicy – and ever so addictive! You’ll want to make sure you make a big batch, cause no matter how much you have, it’s never enough!

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How Do You Make Jalapeño Hot Wings?

First, you have to craft that delicious jalapeño hot sauce.

Then we prep the chicken wings with our dry rub and seasoning process.

And lastly, we smoke the chicken wings until they’re crispy & golden brown, and then toss them in the jalapeño hot sauce to complete this amazing recipe.

Key Elements Of This Recipe

  • Chicken WingsFresh, organic chicken wings work best
  • Frank’s RedHot SauceTangy, spicy – that iconic buffalo hot sauce taste
  • Bacon Honey Butter: This is the sweet and creamy base to the hot sauce

The Ingredients for Jalapeño Hot Wings

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The Equipment Needed

Craft Your Jalapeño Hot Sauce

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Start by adding in your butter and diced jalapeños to the sauce pan, on medium heat. Sauté for about 60 seconds.

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Then add in your green onions, Bacon Honey Butter, and Frank’s RedHot sauce.

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Give your sauce a good mix and let it simmer for 5-6 minutes, or until all of the ingredients melt into each other.

You can make this sauce ahead of time and let it sit in the fridge until you are ready to use it on your wings.

Prepare Your Chicken Wings

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The key to having amazingly crispy and flavorful chicken wings, is to season them the night before and let them sit in the fridge so the skin can dry out.

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Start by lining up your wings on a drying rack and then drying them out with a paper towel.

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Sprinkle your dry rub ingredients liberally onto your wings, remembering to flip them once and coat the other side.

Afterwards, place the rack in the fridge overnight, so that the dry rub can penetrate the chicken wings and the skin can dry out a bit.

Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

Smoking Your Chicken Wings

Fire up your smoker to 300°F.

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I’m running a Traeger Ironwood XL Pellet Smoker, with hickory pellets – but any quality smoker will work here.

Place your prepped chicken wings directly onto the grill and smoke them until they reach an internal temperature of 150°F. (This should take anywhere from 15-30 minutes depending on your smoker and your environment.)

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Then, raise the temperature of your smoker to 450°F – so that we can crisp up the skin of the wings as they finish cooking. Finish smoking at this heat until the internal temperature of your wings reach 175°F.

Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you’ll want to make sure you don’t burn your wings.

Once your wings have hit 175°F internal temp, remove from the grill.

No Smoker? No Problem – Oven Method

Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won’t have the smoke flavor this way, but the wings will still be crispy & delicious.

Putting It All Together

Place your smoked chicken wings into a large mixing bowl and add in your jalapeño hot sauce.

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Give all of the wings a thorough toss – so that every wing is coated in the sauce.

Pro Tip: It helps to toss the wings in the sauce in batches so that you can ensure even coating of the sauce on every wing. Also there is less potential for a mess.

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Then plate your Jalapeño Hot Chicken Wings and serve immediately.

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Jalapeño Hot Wings

5 from 4 votes
These Jalapeño Hot Wings are a twist on the classic buffalo chicken wings recipe. Spicy, addicting and mouth-watering, these hot wings will challenge any spicy eater and have you reaching for your milk!
Author: Umamiology
Servings: 6
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
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Ingredients 

  • 800 grams Chicken Wings, (about 12-18 wings)

Dry Rub

Jalapeño Hot Wings Sauce

Instructions 

Craft Your Jalapeño Hot Sauce

  • Start by adding in your butter and diced jalapeños to the sauce pan, on medium heat. Sauté for about 60 seconds.
  • Then add in your green onions, Bacon Honey Butter, and Frank's RedHot sauce.
  • Give your sauce a good mix and let it simmer for 5-6 minutes, or until all of the ingredients melt into each other.
  • Pro Tip: You can make this sauce ahead of time and let it sit in the fridge until you are ready to use it on your wings.

Prepare Your Chicken Wings

  • The key to having amazingly crispy and flavorful chicken wings, is to season them the night before and let them sit in the fridge so the skin can dry out.
  • Start by mixing all of your dry rub ingredients together.
  • Next, dry your chicken wings with a paper towel, then line them up on a drying rack.
  • Sprinkle your dry rub liberally onto your wings, remembering to flip them once and coat the other side.
  • Afterwards, place the rack in the fridge overnight, so that the dry rub can penetrate the chicken wings and the skin can dry out a bit.
  • Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

Smoking Your Chicken Wings

  • Fire up your smoker to 300°F.
  • I'm running a Traeger Ironwood XL Pellet Smoker, with hickory pellets – but any quality smoker will work here.
  • Place your prepped chicken wings directly onto the grill and smoke them until they reach an internal temperature of 150°F. (This should take anywhere from 15-30 minutes depending on your smoker and your environment.)
  • Then, raise the temperature of your smoker to 450°F – so that we can crisp up the skin of the wings as they finish cooking. Finish smoking at this heat until the internal temperature of your wings reach 175°F.
  • Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you'll want to make sure you don't burn your wings.
  • Once your wings have hit 175°F internal temp, remove from the grill.

No Smoker? No Problem – Oven Method

  • Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won't have the smoke flavor this way, but the wings will still be crispy & delicious.

Putting It All Together

  • Place your smoked chicken wings into a large mixing bowl and add in your jalapeño hot sauce.
  • Give all of the wings a thorough toss – so that every wing is coated in the sauce.
  • Pro Tip: It helps to toss the wings in the sauce in batches so that you can ensure even coating of the sauce on every wing. Also, there is less potential for a mess this way.
  • Then plate your Jalapeño Hot Chicken Wings and serve immediately.

Nutrition

Calories: 204kcalCarbohydrates: 2gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 65mgSodium: 5642mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 723IUVitamin C: 19mgCalcium: 25mgIron: 1mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Do you need to flip chicken wings on a smoker?

As long as they are directly on the smoker racks, you do not need to flip them.

How long do you smoke chicken wings?

Smoke chicken wings until they reach an internal temperature of 175°F.

How do you get extra crispy skin when smoking chicken wings?

Flash frying (after you smoke) is probably the easiest way to get crispy skin on your smoked wings. But outside of that, in this recipe, we crank up the smoker from 300°F to 450°F, for the last leg of our smoke – which helps to crisp up the skin of our wings.

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