Thai Chicken Wings with Bang, Bang Sauce

Directions

1. Preheat your grill or smoker to 300 degrees Fahrenheit (150 degrees Celsius).
2. Split the chicken wings by separating them into drumettes and wingettes.
3. Liberally season the wings on both sides with Big Poppa’s Desert Gold and Jallelujah Lime Seasonings, ensuring they are evenly coated.
4. Place the seasoned wings on the preheated grill or smoker and let them cook for about 20 minutes. After 20 minutes, check the internal temperature of the wings using a meat thermometer. They should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure they are fully cooked.
5. Flip the wings and let them continue to cook for another 20 minutes, or until they are golden brown and crispy.
6. Remove the wings from the grill/smoker and transfer them to a large bowl.
7. Toss the wings in Sweet Thai Chili Sauce, ensuring they are evenly coated.
8. Place the coated wings on a rack and return them to the grill/smoker for about 3 minutes to set the sauce and achieve a slightly caramelized finish.
9. Meanwhile, prepare the Bang Bang dipping sauce. In a separate bowl, combine 1/2 cup of mayonnaise, 1/3 cup of Sweet Thai Chili Sauce, 1 tablespoon of sriracha, and a sprinkle of Big Poppa’s Jallelujah Lime Seasoning. Mix well until all the ingredients are thoroughly combined.
10. Once the wings are done, remove them from the grill/smoker and serve them hot with the Bang Bang dipping sauce on the side.
11. Dip each succulent chicken wing into the tangy and spicy Bang Bang Sauce and enjoy the explosion of flavors!