Recipe courtesy of Bill Smith and Bill Smith

Yogi Wings

  • Total: 3 hr 15 min
  • Prep: 2 hr 30 min
  • Cook: 45 min
  • Yield: 8 servings
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2 tablespoons paprika

3 tablespoons cayenne

5 tablespoons fresh ground black pepper

6 tablespoon garlic powder

3 tablespoon onion powder

6 tablespoon salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

2 tablespoons Chinese five-spice powder

50 chicken wings (with tips removed and split at center joint)


  1. Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours.
  2. Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed, combine with sauce for dipping at your preference.
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