These wings are hot! The spiciness will vary greatly though, depending on the heat of the chili flakes you are using, and the barbecue sauce you select. Choose a sauce that doesn't list high fructose corn syrup as the first ingredient (or preferably at all). I used Stubbs Spicy.This recipe also works well for boneless skinless breasts.
Recipe courtesy of Jackie Alpers
|6 chicken wings, disjointed (12 pieces)||2 tablespoons smoked paprika|
|1/2 cup spicy barbecue sauce||1 tablespoon course ground sea salt (smoked if possible)|
|1-2 tablespoons crushed red pepper flakes||1/4 teaspoon black pepper|
|2 tablespoons brown sugar|
Secure the chicken and the spice rub ingredients in a resealable bag. Massage the spices into the chicken. Refrigerate for 2-4 hours.
Grill on medium, covered until cooked throughout.
Brush with barbecue sauce and let brown, about 2-5 minutes more.
I use smoked sea salt in a grinder for my everyday salt. A two pound bag costs about $17.00 and lasts for about a year. I think it makes everything taste better.
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