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FOR THE WINGS YOU WILL WANT TO ADD THE FOLLOWING TO A LARGE ZIPLOC BAG AND COMBINE WELL:
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3-1 lbs Chicken Wings
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Juice of the two limes
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Zest of one Lime
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3 Tbsp Chile Limon Seasoning
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-Remove as much air as possible, seal the bag and marinate in the refrigerator for 4-6 hours or overnight.
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-When ready to cook, preheat your smoker to 180° F.
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-Drain juice from bag and add wings to a mixing bowl.
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-Add the other 2 Tbsp Chile Limón Seasoning and 1-2 Tbsp Corn Starch and mix thoroughly.
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-Place on smoker and smoke for 30 minutes.
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WHILE WINGS ARE SMOKING, MAKE YOUR AVOCADO CREMA BY DOING THE FOLLOWING:
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-Add avocado, Mexican Table Cream, Cilantro, zest and juice of 1 lime, hot sauce and salt into a blender.
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-Blend well. I used a Blendtec but you could use a blender or anything like it. If it’s too thick, you can add milk until it reaches the consistency you’d like.
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-Place in refrigerator until ready to serve.
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INCREASE THE HEAT ON YOUR SMOKER AFTER 30 MINUTES
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-After 30 minutes of smoking your wings, increase grill heat to High or 500° and grill wings until they reach an internal temperature of 175°F on an internal temperature thermometer.
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-Remove wings from grill, place on serving dish and drizzle your avocado crema over your wings and garnish with chopped cilantro, fresh limes and more hot sauce.