Total Time
25mins
Prep 10 mins
Cook 15 mins

Another often requested appetizer. You can adjust the seasonings and rub time to suit your tastes and desired level of heat.

Ingredients Nutrition

Directions

  1. Combine dry ingredients in a plastic bag, shake to mix.
  2. Be sure to break-up chunks of brown sugar.
  3. If using whole wings cut them into three pieces and reserve tips for stock.
  4. Coat chicken pieces with oil, use enough to just coat the chicken.
  5. Sprinkle the dry rub over the chicken and refrigerate for 1 hour (minimum).
  6. Now, here comes the adjustable part, the longer you keep the spice on the wings, the hotter they get.
  7. I've even frozen the wings with the rub on, apparently the cold temps don't stop the process because those wings were almost too hot to eat!
  8. Using the direct method, grill the wings over a charcoal or gas grill (turning often) until done, 15 minutes or so.
  9. Can be done under a broiler as well without too much sacrifice in flavor, but more to clean up.

Reviews

(2)
Most Helpful

Okay, wierd review coming up.....these were not at all hot to us. I marinated them about 8 hours, when i prepared them i was wondering what the "heat" would come from with the list of ingrediants. But....they were really tasty, the mixture of flavors was very good. I smoked them on the grill...they were so flavorful, and disappeared fast! So, even though they weren't what i expected, they still turned out great!

bratty July 05, 2002

I am in love with the flavor. But also missed the heat. I can not say enough about the flavor. This recipe is so easy to make and bake or grill. I have saved the unsed dry ingredients in a air tight jar. It sure will be used over and over. Thank You..and Hugs

Braunda January 22, 2005

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