Loaded New Mexico Hatch Chili Wings

prep

15 Min

cook

1.5 Hrs

feeds

2-4

This hatch chili marinade adds flavor unlike any other to these wings. Topped with all the nacho fixings, these wings are so addictive and will be having you come back for more!

Ingredients

1 bag Kettle style potato chips (sea salt or jalapeño)

1/2 cup roasted hatch green chilis, chopped

1/2 cup sour cream

1/2 cup pico de gallo

1/2 cup guacamole

1/2 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese

1/4 cup fresh cilantro, chopped

1/4 cup green onion, chopped


2 1/2 pounds chicken wings

1 Tablespoon hatch green chili powder

1 1/2 teaspoon sea salt

1 teaspoon hatch red chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional)

1/2 cup olive oil (hatch chili or jalapeño infused oil if available)


2 1/2 pounds chicken wings

1 Tablespoon hatch green chili powder

1 1/2 teaspoon sea salt

1 teaspoon hatch red chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional)

1/2 cup olive oil (hatch chili or jalapeño infused oil if available)

1 bag Kettle style potato chips (sea salt or jalapeño)

1/2 cup roasted hatch green chilis, chopped

1/2 cup sour cream

1/2 cup Pico de Gallo

1/2 cup guacamole

1/2 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese

1/4 cup fresh cilantro, chopped

1/4 cup green onion, chopped

Instructions

New Mexico Hatch Chili Wings

Step 1

Place wings in a large freezer bag.

Step 2

In a medium mixing bowl, mix all wing ingredients together and whisk until blended.

step 3

Pour marinade mixture over wings. Marinate for 4-6 hours. After 4-6 hours, remove wings from marinate and discard remaining marinate.

Step 4

Preheat pellet grill to 250 °F. Smoke level 8.

Step 5

Smoke wings for 1 hour or until internal temperature reaches 150 °F. Increase temperature to 350 °F. Reduce smoke level to 2, and smoke for 15-20 minutes or until internal temperature reaches 165 °F.

step 6

While wings are smoking, arrange kettle chips on a large platter. Top chips with half of the shredded cheese mixture. Place into broiler for 2 minutes to melt cheese.

step 7

Remove chips from oven and top with wings, remaining cheese, hatch chilis, sour cream, Pico de Gallo, guacamole, cilantro and green onions.