Recipe By: Meat Church
They’re flavor scientists for BBQ. Rubs, sauces, marinades that turn everyday meat into grill-god status—bold, unapologetic, and built for taco-tSunday. 🌮🔥

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🌶️ What You’ll Need
2 lbs chicken wings (12–15 wings of pure joy)
1 (26 oz) can pickled jalapeños (La Costeña = 🔥)
1 stick unsalted butter
8 oz Cholula hot sauce
Meat Church Dia de la Fajita seasoning (to taste)

🛠 Tools of the Trade
Vacuum seal bag or food-safe container
Grill or smoker (we love a charcoal burn for that kiss of smoke)

1️⃣ Marinate Like You Mean It:
Throw your wings and the entire can of pickled jalapeños (juice and all) into your bag or bowl. Seal it, chill it, and let it marinate for 4 hours. Want extra heat? Let it ride longer.

2️⃣ Fire Up the Grill:
Get your grill roaring on medium-high. Charcoal? Gas? Doesn’t matter — just bring the heat.

3️⃣ Prep for Glory:
Take the wings out, pat ‘em dry, and coat generously with Dia de la Fajita seasoning. Let that rub sink in for 15 minutes — patience = flavor.

4️⃣ Grill Time, Baby:
Toss the wings on the grates. Flip often and move ‘em around for that perfect crispy char. You’re going for golden, blistered, and irresistible.

5️⃣ Baste Like a Boss:
Melt your butter, mix in Cholula, and baste like your life depends on it. Keep brushing that sauce while the wings cook to a sticky, glossy finish.

6️⃣ Finish Strong:
Cook to at least 165°F — but take it to 190–200°F for that perfect crunch. Then pull ‘em off and admire your masterpiece.

🔥 Serve with:
Cool ranch or avocado crema for a little balance (if you can handle it).
Pair with a cold cerveza and let the flavor fireworks begin.

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