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Meat Mitch White Sauce Parmesan Wings

Name: Meat Mitch White Sauce Parmesan Wings
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6-Apr
Cuisine: American / BBQ
Ingredients: 3 pounds chicken wings, split into flats and drumettes; 2 tablespoons Meat Mitch Steer Season; 1 tablespoon baking powder; ¾ cup Meat Mitch White Sauce; 2 tablespoons mayonnaise; 4 tablespoons grated Parmesan cheese; 1 teaspoon minced garlic; 1 teaspoon cracked black pepper; 1 teaspoon fresh lemon juice; Grated Parmesan cheese, fresh parsley, and cracked black pepper, for finishing

Crispy smoked chicken wings tossed in a creamy Meat Mitch White Sauce Parmesan coating with garlic and lemon.

Time, Servings and Calories are estimated.

Prep 10 min

Cook 1 hr 15 min

Total 1 hr 25 min

Serves 6-Apr

Calories 390

Ingredients

3 pounds chicken wings, split into flats and drumettes
2 tablespoons Meat Mitch Steer Season
1 tablespoon baking powder
¾ cup Meat Mitch White Sauce
2 tablespoons mayonnaise
4 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1 teaspoon cracked black pepper
1 teaspoon fresh lemon juice
Grated Parmesan cheese, fresh parsley, and cracked black pepper, for finishing

Instructions

Prep the wings: pat the chicken wings completely dry with paper towels. Place in a large bowl and add Steer Season and baking powder. Toss until evenly coated.
Smoke: preheat your smoker to 250°F. Arrange the wings in a single layer on the smoker grates, leaving space between them. Smoke until the wings are nearly cooked through.
Crank up the heat: increase the smoker or grill temperature to 375–400°F. Continue cooking until the skin is golden brown and crispy and the wings reach an internal temperature of at least 165°F.
Make the White Parmesan Sauce: while the wings finish cooking, combine the White Sauce, mayonnaise, Parmesan, minced garlic, cracked black pepper, and lemon juice in a large bowl. Stir until smooth and creamy.
Toss the wings: remove the crispy wings from the smoker while still hot. Add to the bowl with the White Parmesan Sauce and toss lightly until each wing has a thin, even coating.
Finish and serve: transfer to a serving platter. Finish with extra grated Parmesan, fresh parsley, and cracked black pepper. Serve immediately with extra White Sauce on the side if you're feeling saucy.
Mitch Tip: for crispy smoked wings, pat them dry before seasoning and don't skip the baking powder. Crank up the heat at the end of the cook to crisp the skin before tossing in sauce.