Aint No Thing Chicken Wing Recipes

Steps:

• For the wings: In a medium bowl, combine all of the spices and reserve 2 tablespoons of the mixture. Rinse and pat the wings dry and rub them with the spice mix. Refrigerate, loosely covered, for 1 to 2 hours.
• Grill method: Preheat the grill to medium. Grill the wings on direct heat until the wings are good and crispy, 15 to 25 minutes. Finish them over indirect heat, turning after 15 to 20 minutes, and turning as further needed.
• Oven method: Preheat the oven to 375 degrees F. Line a baking sheet with a small cooling rack, preferably nonstick. Arrange the wings on the rack and bake for 45 to 55 minutes, turning halfway through.
• For the sauce: While the wings are cooking, in a medium saucepan over medium-high heat, add 2 tablespoons of the butter and when foaming, add the garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of spice mix, and then the bottle of hot sauce. Bring to a simmer, and then add the remaining 4 tablespoons butter, vinegar, and lime juice. Hold warm. When ready to serve, add the wings to a large bowl and pour in the sauce. Toss to coat and serve.

Steps:

• In a large bowl, combine garlic, chili sauce, cumin, ginger, salt, vinegar, pepper sauce, honey. Add chicken wings and let marinate while preparing grill.
• When ready to grill, follow manufactures instructions for indirect heat grilling. (Build a charcoal or wood fire on one side of grill or heat half of a gas grill.) Close cover and heat to 450º.
• Remove wings from marinade (reserving marinade). Place wings on grill, away from coals. Close cover and cook wings for 30 minutes turning and rearranging once.
• Meanwhile, in a small saucepan over high heat, bring reserved marinade to a boil. Cook 5 minutes, or until thick. Brush thickened sauce over the wings and cook an additional 5 to 8 minutes, or until wings are well glazed and no longer pink next to the bone.

Steps:

• In a big bowl, combine the garlic, chili sauce, cumin, ginger, salt, vinegar, hot pepper sauce, and honey.
• Add in chicken wings; let marinate for 1 hour in the refrigerator.
• When ready to cook, preheat oven to 375°.
• Line a large, rimmed baking sheet with foil; remove wings from marinade (reserve marinade); place wings on foil-lined sheet in a single layer.
• Bake for 30 minutes; turn wings over for even browning and cook 20 minutes.
• Meanwhile, in a saucepan over high heat, bring reserved marinade to a boil; cook 3 minutes, or until thick.
• Brush the thickened sauce over the wings and bake 5-8 minutes, or until the wings are well glazed and no longer pink next to the bone.