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Prep Time: 5 Minutes Cook Time: 235 Minutes |
Ready In: 240 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Boil the wings in water for about 15 minutes. Drain and let cool slightly. Pat dry.
2. 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.
3. Grill the wings until heated through and crispy, turning once.
4. Serve with white barbeque sauce or bleu cheese dip.
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