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Game Day Chicken Wings, Meatballs & Jalapeño Poppers

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  • Preparation

    1 hour

  • Cook

    50 minutes

  • Serves

    6-10

  • Chef

    Chef Jeffery Smith Jr.

Ingredients

  • For Chicken Wings:
  • Lemon Stepper rub
  • Baking powder
  • Avocado oil
  • Butter
  • Lemon zest & juice
  • Minced garlic
  • Worcestershire sauce
  • Honey
  • For Meatballs:
  • All Day BBQ sauce
  • Ginger
  • Pineapple chunks & juice
  • Brown sugar
  • Lemon juice
  • Ground beef & Ground pork
  • Midnight Smoke rub
  • Breadcrumbs
  • Milk & Eggs
  • Parsley
  • For Jalapeño Poppers:
  • Jalapeños
  • The MVP rub
  • Cream cheese
  • Bold three pepper Colby jack cheese
  • Crab meat
  • Bacon

Preparation

  • For Chicken Wings: Preheat your air fryer. Toss wings with avocado oil, AC lemon stepper rub, and a light amount of baking powder. Add to airfryer and cook for 18 min at 380 degrees, remember to flip chicken wings halfway through the cooking process.
  • In a saucepan melt your butter then add lemon zest, lemon juice, minced garlic, Worcestershire sauce, and honey. Allow sauce to thicken (it should coat the back of a spoon) and set aside. Toss wings with sauce and serve.
  • For Meatballs: In a saucepan combine AC All Day BBQ sauce, sliced ginger, pineapple chunks, pineapple juice, honey, brown sugar, and lemon juice. Cook over medium-high heat until it begins to boil, then let simmer for 12 - 15 minutes. Blend your sauce, then strain so it will be smooth.
  • In a mixing bowl add ground beef, ground pork, AC’s Midnight Smoke rub, eggs, parsley, breadcrumbs, and milk - mix until well combined. Form your meatballs as large or small as desired. Cook in air fryer for 12 - 14 minutes at 380 degrees. Once finished combine meatballs with bbq sauce and serve!
  • For Jalapeño Poppers: Cut the head of the jalapeños off and slice them lengthwise in half. In a mixing bowl, combine room temperature cream cheese, shredded Colby jack, AC’s MVP rub, and parsley. Use a piping bag or spoon to spread mixture into your jalapeños and top with crabmeat. Wrap your filled jalapeños with bacon and cook in the air fryer for 15 min at 350 degrees. For extra flavor, brush some of the AC Gold BBQ sauce on the bacon and cook for a couple more minutes until bacon is nice and crispy, then serve!
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Credit: Justin Jones

Chef Jeffery Smith Jr.

Chef Jeffery Smith Jr. is a culinary professional, celebrity private chef, and caterer based in Los Angeles, CA. Born and raised in Chicago, IL, Jeffery has always had a love for a variety of cuisines. He is an HBCU alum and member of the Theta Tau of Kappa Alpha Psi Fraternity Inc. He received his B.S. in Mass Communications and minor in Psychology from Jackson State University in Jackson, MS.

A change of career brought Jeffery to Los Angeles in 2009 and on a journey that would ultimately lead to the kitchen. A lack of formal culinary training did not stop Jeffery from learning techniques around the kitchen beginning with preparing meals for holidays and brunches turning into requests on a larger scale. Jeffery has traveled to 35 countries experiencing the food of many different cultures, picking up a few skills along the way and launched Best Kept Secrets Intl., LLC in 2019. Jeffery also continues to cook for celebrity clients, executives, caters private events and operates his macaroni and cheese store, Best Kept Secrets Intl., which is located on the Doordash platform in Los Angeles, CA.

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