College Station Elote Wings
Creamy queso and chili-lime seasoning turn these wings into a fiesta. One bite and you’ll be saying, “Y’all, pass me another!”
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Ingredients
1 Sanderson Farms Party Wings Value Pack (5 lbs.)
3 tbsp flaky salt
3 tbsp garlic powder
Olive oil
3 % Brine
1 gallon water
1/2 cup kosher salt
1/8 cup sugar, granulated
4 each bay leaves
2 each garlic cloves
1 tbsp coarse ground black pepper
Elote Topping
1 cup kewpie mayonnaise
2 tbsp chili powder
3 tbsp lime juice
3 tbsp lime zest
3 tbsp minced cilantro
1/4 cup queso fresco
2 tbsp chili lime seasoning
2 tbsp minced fresh jalapeno
Directions
1. Brine chicken wings for 12 hours or up to 24 hours in 3% brine.
2. Remove wings from brine and pat dry.
3. Toss wings in olive oil, flaky salt, and garlic powder.
4. Air-fry the wings at 400°F for 25 minutes, flipping them after 10 minutes of cooking, or until wings are 165°F or greater internal temperature as measured by a calibrated thermometer.
3% Brine
1. Combine all ingredients in a stock pot and bring to a boil.
2. Remove from heat and let aromatics steep for 30 minutes.
3. Strain and refrigerate until use.
Elote Topping
1. Toss wings in kewpie, chili powder, lime juice, and lime zest.
2. Top wings with cilantro, jalapeno, chili lime seasoning, and queso fresco.
3. Serve immediately.
