Skewered lengthwise, these spicy wings stay flat and are easy to handle on the grill.
Ingredients
- 3 lb (1.5 kg) chicken wings
- 1/4 cup (50 mL) Chili Spice Mix (see recipe below)
- Chili Tomato Sauce:
- 1 tbsp (15 mL) vegetable oil
- 1/4 cup (50 mL) minced onion
- 3/4 cup (175 mL) ketchup or chili sauce
- 2 tbsp (25 mL) fancy molasses
- 1 tbsp (15 mL) cider vinegar
- 1 tsp (5 mL) each dry mustard and hot pepper sauce
- Pinch each cayenne pepper and chili powder
Steps
- Straighten each chicken wing; push skewer through length from base to tip of wing. Place in large shallow glass dish; rub with Chili Spice Mix to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
- Chili Tomato Sauce: Meanwhile, in saucepan, heat vegetable oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.
- Add ketchup, molasses, cider vinegar, mustard, hot pepper sauce, cayenne pepper and chili powder; reduce heat and simmer, stirring occasionally, for about 5 minutes or until bubbly. Let sauce cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Place wings on greased grill over medium heat; close lid and cook, turning once, for 10 minutes. Baste with sauce; cook, basting and turning occasionally, for about 20 minutes or until crisp and golden and juices run clear when chicken is pierced.
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Chili Spice Mix:
In small bowl, stir together 3 tbsp (50 mL) chili powder; 2 tbsp (25 mL) each paprika and packed brown sugar; 1 tbsp (15 mL) ground cumin; 1 tsp (5 mL) garlic powder; and 1/2 tsp (2 mL) each salt and pepper.
