Recipe courtesy of Thomas Reese
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Southwest spice:


Clean wings and cut into three pieces: tip, middle and drumstick. Place the drumsticks into 1 plastic bag. Place the middle part of the wing into the other plastic bag. Reserve tips for another use.

Add hot sauce to both bags to taste. (If someone doesn't like them as hot as others do, just add hot sauce to one of the bags. Remember which one you added it to.)

Add half of the Southwest spice to one bag, and the other half to the other bag. Mix wings until evenly coated. Refrigerate for several hours up to overnight, shaking the bag once every 3 to 4 hours.

Preheat grill. Place drumsticks on one half of the grill. Place the middle part of the wing on the other half of the grill. Turn often until cooked thoroughly. Spray apple juice on any flare-ups.

Serve with celery and blue cheese or Ranch dressing.

Southwest spice:

Mix well and store in an airtight container. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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