1 Video | Photo: Ain't No Thing Butta Chicken Wing Recipe
Ingredients
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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 24 reviews
By angiejones1
Oklahoma City, OK
on February 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Beware: these are by no means for the faint of heart. My hubby and I are huge fans of hot and spicy foods and these just about kicked our butts. I do understand those reviewers who said they were too hot; I made it through six and had to call it quits. I think the variables are the type of hot sauce you use (we used Louisiana brand and the heat level of your jalapeños, which we've found varies greatly. The seasonings, however, were spot on. We added a teaspoon of salt to the dry rub and followed the recipe otherwise. They were delicious - just a wee bit past my heat threshold. Delicious nonetheless; in fact, my hubby says they are the best hot wings he's ever had. Also, as a side note, we used our Big Green Egg with a few pecan chips mixed into the lump charcoal for a bit of smokiness, and threw the wings in a 350-degree oven for about 15 minutes to glaze the sauce a bit, since we don't care for super wet wings. Totally worth the burn!
By iconrider
on January 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is my "go to" recipe for chicken wings.
By cooking with love
Shoreview, MN
on October 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I did not taste them as they were spicy but the men in the house loved them. I only used the dry part as I ran out of time. I just covered them with frank's hot sauce when they were done. I was told to make them again. Next time I will make the sauce.
Read all 24 reviews