Recipe courtesy of Thomas Reese

Tommy's Wings

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8 to 10 pounds chicken wings

1/4 cup Southwest spice, divided (recipe follows)

Hot sauce to taste

Apple juice in a spray bottle

2 resealable plastic bags

Southwest spice:

2 tbsp chili powder

2 tsp ground cumin

1 tbsp paprika

1 tbsp hot paprika

1 tbsp dried oregano

1 tsp cayenne pepper

1 tbsp garlic powder

2 tsp crushed red pepper

1 tbsp salt

1 tsp black pepper


  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Serve with celery and blue cheese or Ranch dressing.

Southwest spice:

Yield: Makes 1/2 cup.
  1. Mix well and store in an airtight container.