If you are also a huge fan of Mexican hot sauce, then these are the wings for you. They bring a lot of heat with smoky, vibrant flavors. Cooking the wings over the coals adds a wood-fired flavor that takes these over the edge.

Classic Kicked Up

– 2 pounds of chicken wings – 2 tablespoons oil – 2 teaspoons celery salt – 1 teaspoon black pepper – 1 teaspoon smoked paprika – 1 teaspoon granulated garlic – 1 teaspoon ancho chile powder – 1 cup Mexican buffalo sauce Sauce recipe link below


Place the wings in a resealable plastic bag and pour the oil in. Mix the wings to make sure they are completely coated with the oil. Add in the spices and repeat, making sure the wings are fully coated with color from the spices. Place in the fridge for at least 2 hours, up to overnight.


Preheat a grill or smoker for indirect cooking at 350°F. Place the wings on the grill away from the heat to cook them indirectly. Continue to cook this way until the wings reach 165°F.


Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside.


Carefully toss the wings to fully coat them. Serve immediately, optionally topping with crema and queso fresco.