Nacho Wings with Doritos Dust

Directions

1. Place the drumettes in a large bowl, drizzle with enough olive oil to lightly coat, sprinkle with Chica Licka Bam Bam seasoning and toss to combine.

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire.

3. While the grill heats, place the Doritos in the bowl of a food processor, and pulse until the mixture is mostly ground (an uneven texture is good); transfer to a bowl.

4. In a large bowl, combine the hot sauce and the butter.

5. When the coals are glowing red and covered with a fine gray ash, clean and oil your grill. Place the drumettes over direct heat and cook, turning and rotating around the heat as needed, until nicely browned. Transfer the chicken to the indirect side of the grill, close the grill and vent for smoking, until they’re cooked through and the  juices run clear, about 10-15 more minutes.

6. Place the hot drumettes in the bowl with the hot sauce and butter and toss vigorously. Add the fresh lime juice and toss again. Transfer the wings to a serving platter and top with the Cotija cheese, scallions, and Doritos dust. Garnish with cilantro sprigs (or chop the cilantro and scatter over the top) and serve with additional lime. Serve immediately, with plenty of cold beer.