Print

Flavorful Grilled Elote-Style Chicken Wings Recipe with Smoky Butter

grilled elote-style chicken wings - featured image
Print Recipe

These grilled chicken wings are inspired by Mexican elote flavors, featuring a smoky butter glaze and a bold spice mix for a crispy, juicy, and flavorful bite perfect for summer cookouts.

Ingredients

Scale
  • 2 pounds (900g) chicken wings, fresh or thawed, split for even cooking
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon chili powder (mild to medium heat)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Juice of 1 fresh lime (about 2 tablespoons)
  • 2 tablespoons finely chopped cilantro (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated cotija cheese or feta cheese
  • Pinch of cayenne pepper (optional)

Instructions

  1. Rinse 2 pounds (900g) of chicken wings and pat them dry with paper towels to remove excess moisture.
  2. In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well.
  3. Toss the wings in the spice mix until evenly coated. Let them sit for 10 minutes to absorb flavors or refrigerate up to 2 hours for deeper taste.
  4. In a separate bowl, soften 4 tablespoons unsalted butter. Add juice from one lime (about 2 tablespoons) and a pinch of cayenne if using. Mix thoroughly until creamy and combined.
  5. Preheat the grill to medium-high heat, around 375°F (190°C). Lightly oil the grates to prevent sticking.
  6. Place wings on the grill and cook for about 20-25 minutes, flipping every 5 minutes. Baste with smoky butter using a brush each time you flip to build layers of flavor and keep the wings juicy. Look for crisp, golden skin with char marks.
  7. Check that wings reach an internal temperature of 165°F (74°C). If no thermometer is available, cut into a piece to confirm juices run clear.
  8. Transfer cooked wings to a serving dish. Sprinkle ¼ cup grated cotija cheese and chopped cilantro over the top.
  9. Serve warm with lime wedges on the side.

Notes

Pat wings dry before seasoning for crispier skin. Baste wings lightly and frequently to avoid flare-ups. Use indirect heat if grill hotspots occur. Let wings rest 5 minutes after grilling for juicier texture. For dairy-free, substitute butter with olive oil and use vegan cheese. Wings can also be baked at 425°F (220°C) for 35-40 minutes, basting halfway through.

Nutrition

Keywords: grilled chicken wings, elote style, smoky butter, summer cookout, spicy wings, Mexican flavors, barbecue wings

Find it online: https://yumnode.com/flavorful-grilled-elote-style-chicken-wings-recipe-with-smoky-butter-step-by-step/