Kenny's Wings of Fire

The name "Wings of Fire" is no understatement, as a quick read of this chicken-wings recipe will tell you. Two hot pepper sauces and two forms of dried chiles make sure that these wings are hot, hot hot. Treat a few wings to the rub -- but spare them from the sauce -- for guests that prefer milder foods.



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Ingredients
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    2   teaspoons 
    freshly ground black
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    2   teaspoons 
    ground white pepper
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    2   teaspoons 
    garlic powder
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    2   teaspoons 
    onion powder
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    2   teaspoons 
    ground oregano
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    2   teaspoons 
    sweet Spanish paprika
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    2   teaspoons 
    dry mustard
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    2   teaspoons 
    dried and ground sage
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    2   teaspoons 
    dried and ground rosemary
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    9   pounds 
    chicken wings or drumsticks, rinsed and dried
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    1/4  cup 
    jalapeno hot sauce
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    1/4  cup 
    Louisiana hot sauce
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    1/4  cup 
    Tabasco sauce
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    1/4  cup 
    barbecue sauce
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    3   tablespoons 
    Worcestershire sauce
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    3   tablespoons 
    cayenne pepper
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    3   tablespoons 
    liquid from a jar of jalapenos
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    3   tablespoons 
    red chile flakes

Directions
Make the rub:

1.
Combine the first 8 spices until they are evenly distributed. Sprinkle the wings generously on all sides with the dry rub. Let the wings rest for at least 30 minutes.
2.
Build a charcoal fire or preheat a gas grill.
Meanwhile, make the sauce:

1.
Mix together all of the sauce ingredients (the last 8 ingredients).
2.
Place wings on the cooking grate over direct medium-low heat. Cover and cook for 10 to 15 minutes on each side. Kenny says, the wings are done when they bounce after being dropped from 6 inches above the grill, or when the skin is brown and crisp and the meat has pulled away from the bone.
3.
When thoroughly cooked, remove the wings and place them in a disposable aluminum pan. Pour the sauce into the pan of wings and stir thoroughly. Then cover the pan with foil and switch to indirect heat. Put the pan back on the grill for 15 minutes, stirring occasionally. Watch the wings vigilantly, because the sauce will burn easily. Remove the pan from the heat and remove the foil. Stir, and then serve hot.
Tip
  • Every dried chile pepper or pepper hot sauce affects a different part of your tongue and throat. Decide what level of tickle is best for you and dial back the heat accordingly. This is Kenny's favorite forehead glistening combination.
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