Ain't No Thing Butta Chicken Wing

Total Time:
2 hr
10 min
1 hr
50 min

4 servings

  • Wings:
  • 1 tablespoon granulated garlic
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon freshly cracked black pepper
  • 1/2 teaspoon white pepper
  • 2 teaspoons ground cumin
  • 4 pounds chicken wings, sectioned into wings and drumettes
  • Sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 jalapeno, minced
  • 2 tablespoons reserved spice mixture, from above
  • 1 (12-ounce) bottle hot pepper sauce (recommended: Crystal hot sauce)
  • 4 tablespoons butter
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice
Watch how to make this recipe.
  • In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.

  • Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.

  • For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.

  • Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.

  • While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.

  • When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

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    This recipe is featured in:

    Kickoff Snacks