Prep 5 mins
Cook 4 hrs
Thes recipe originated in Mario Batali's NASCAR cookbook. I've changed it slightly to boil the wings before grilling for less fat and more "fall off the bone" tender. These have a kick, but not as hot as buffalo wings. The recipe orginally adds a white BBQ sauce traditional in Alabama. I personally didn't care for that portion of the recipe, but I'm sure there's a good one posted somewhere on Zaar.
FOR THE RUB
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cloves
- 24 chicken wings
- Boil the wings in water for about 15 minutes. Drain and let cool slightly. Pat dry.
- In a small bowl, combine the rub ingredients. Rub the wings with the spice mixture and place in a resealable bag. Refrigerate 4 hours or up to overnight.
- Grill the wings until heated through and crispy, turning once.
- Serve with white barbeque sauce or bleu cheese dip.
This is a good rub if you like spicy which we do! I agree, it's not as hot as buffalo wings but it does have a bite. Will use this one again. Made for My 3 Chefs 2012.