14
90

Ingredients

  • 60 chicken wings (jumbo, split with wing tips removed)
  • 1/4 cup chile powder (pasilla)
  • 1/4 cup kosher salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons ground cayenne pepper
  • 2 tablespoons ground allspice (jamaican)
  • 1 bottle pickapeppa sauce (available at most supermarkets)
  • 3 tablespoons unsalted butter
  • 3 tablespoons honey
  • 5 Tabasco Pepper Sauce (or more dashes, depending how hot you like it!)
  • 1 tablespoon red pepper flakes
  • carrot sticks
  • celery sticks
  • blue cheese dressing

Directions

  1. Split wings apart into 2 sections and slash a slit in the flat part of the wing for quicker cooking.
  2. Combine chile powder, salt, black pepper, cayenne, and allspice in a bowl and sprinkle liberally over the wings (you don't need to use all of it). Refrigerate for at least 1 hour.
  3. Combine Pickapeppa sauce, butter, honey, Tabasco, and pepper flakes in a medium saucepan over low heat until it is well incorporated.
  4. Let wings come to room temperature.
  5. Prepare grill for medium high direct heat. Grill dry rubbed wings for 20-25 mins, constantly turning the wings with tongs to maintain good grill marks without over-charing the wings. Take the biggest wing after 20 mins and take a bite out of it, and if the juices run clear, they are done. Place wings in a large bowl and toss with the jerk sauce.
  6. Serve with blue cheese dressing and carrots.
  7. I've made these wings for numerous Celtics, Patriots, Redsox, and Bruins games. There a tad on the spicy side, but still very good. If you don't have a grill, fry the wings at 375 in peanut oil or corn oil (don't use vegetable, your house will smell like fish). I hope you enjoy them with friends and family on your next game day!
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