Loaded New Mexico Hatch Chili Wings

Recipe Information

- Prep Time: 15 Min
- Cook Time: 1.5 Hrs
- Servings: 2-4

Description

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

Toppings
- 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

Wings
- 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)
 
All Ingredients
- 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

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

Step 4: Preheat pellet grill to 250 °F. Smoke level 8.

Step 5: Smoke wings for 1 hour or until the internal temperature reaches 150 °F. Increase the 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 the broiler for 2 minutes to melt the 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.