Chili Lime Competition Wings
Flavors Used:
I made Chili Lime Competition Wings at a BBQ competition… is that why I placed 60th out of 80? Maybe so—but don’t let the scoreboard fool you. These wings pack layers of flavor that’ll light up your taste buds and keep your crew coming back for more. Between a tangy beer-lime brine, chili lime seasoning, and a sweet, sticky glaze, these wings are proof that sometimes the underdog recipe is the one worth making at home.
Let’s fire up the smoker and the grill, and I’ll show you how to make chili lime wings that might not win trophies, but will definitely win your weekend cookout!
Ingredients
For the Brine
- 2 tbsp Dan-O’s Chili Lime Seasoning
- ¼ cup water
- 2–3 tbsp salt (to taste)
- Juice of 5 limes
- 1 bottle Modelo (or similar light beer)
For the Wings
- 1 tbsp Dan-O’s Chili Lime Seasoning
- 3–4 lbs chicken wings, cut into drumettes and flats
For the Basting Sauce
- 1 tbsp Dan-O’s Chili Lime Seasoning
- 3–4 tbsp maple syrup
- Juice of 3–4 limes
- 1–2 tbsp apple cider vinegar (or white vinegar)
- 1 tbsp olive oil
For the Finishing Sauce
- 1 tbsp Dan-O’s Chili Lime Seasoning
- Juice of 2 limes
- 1–2 tbsp maple syrup (for added sweetness)
- 1 tsp vinegar
- 1 tsp olive oil
Preparation Instructions
- Prep the Wings: Cut chicken wings into drumettes and flats. Place wings into a large resealable plastic bag.
- Make the Brine: Heat ¼ cup of water in a small pot and dissolve the salt. Remove from heat, then stir in lime juice, Modelo beer, and Chili Lime seasoning. Pour brine over the wings in the bag. Seal and refrigerate for 45 minutes to 1 hour.
- Season the Wings: Drain the brine and pat the wings dry. Lay them on a drying rack or tray. Generously season both sides with Chili Lime seasoning.
- Smoke the Wings: Preheat smoker to 300°F. Place wings on the smoker and cook for 30 minutes, flipping halfway.
- Make the Basting Sauce: In a bowl, mix maple syrup, lime juice, vinegar, olive oil, and Chili Lime seasoning. Stir well until syrup blends evenly.
- Baste and Cook: After 30 minutes of smoking, baste wings with sauce. Flip and baste both sides every 10–15 minutes. Continue smoking until about the 1-hour mark (internal temp ~180-195 F).
- Make the Finishing Sauce: Mix lime juice, maple syrup, vinegar, olive oil, and more Chili Lime seasoning. This version should be a little sweeter.
- Grill for the Finish: Preheat grill to high heat. Transfer smoked wings to grill and char for 2–3 minutes per side, until grill marks form.
Reduce heat to low, baste with finishing sauce, and let sit with lid closed for 5 minutes in residual heat. - Plate the wings while still sticky and hot. Garnish with extra lime wedges if desired. Yum Yum Get Ya Sum!
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Oooo I made these and they were fire
I did this last night and it was so so so good. The only difference used honey and maple syrup with the glaze. I can’t believe how good this was. This recipe is going in one of my favorites. I want to make more and more. Chili lime is the best.