Garlic Parmesan Wings

For the wings

1. Pre-heat your smoker or grill to 425°F (220°C).

2. Lay the chicken wings on a cutting board or sheet paper and season generously on all sides with the Garlic Jalapeño Blanco seasoning.

3. Arrange the seasoned wings in a single layer on a wire rack.

4. Place the wire rack with the wings into the hot smoker and cook until the internal temperature reaches at least 165°F (74°C), about 25–30 minutes.

   Then 30 min of waiting

   Taking chicken wings up to 185°F (85°C) renders the fat better and results in crispier skin without drying out the meat.

For the garlic parmesan sauce

5. Melt the butter in a skillet over medium heat.

6. Add the minced garlic and sauté until fragrant and just starting to brown, about 2 minutes.

7. Stir in the fresh parsley and thyme, cooking for 1 minute more.

8. Remove the skillet from the heat.

9. In a large mixing bowl, combine the mayonnaise, grated parmesan cheese, and the warm sautéed garlic and herb butter mixture.

10. Stir well until completely combined into a thick, creamy sauce.

11. Add a extra sprinkle of the Garlic Jalapeño Blanco seasoning into the sauce and fold to combine.

For assembly

12. Transfer the hot wings directly from the smoker into the bowl with the garlic parmesan sauce.

13. Toss and mix thoroughly using gloved hands or tongs until every wing is fully coated in the sauce.

14. Top with additional freshly grated parmesan cheese before serving.