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1/4 cup chili powder
1 tbsp garlic powder
1 tsp dried thyme leaves
1 tsp salt
2 tbsp brown sugar
1/4 cup vegetable oil
2 tbsp Tabasco sauce, preferably chipotle-flavoured
2 kg chicken wings
Oil grill and heat barbecue to medium. Place seasonings and sugar in a large bowl. Stir in oil and Tabasco until evenly mixed. Cut off and discard wing tips. Cut wings in half at the joint. Using your hands, rub spice mixture into wings, making sure to get into all the nooks and crannies.
Place wings on grill. Barbecue, uncovered, turning often, until skin is crispy, 15 to 18 minutes. Excellent with deli-style creamy coleslaw.
Calories 501, Protein 36.3g, Carbohydrates 8.3g, Fat 35.6g, Fibre 1.3g, Sodium 572mg.
Just a few seasonings straight from the spice cupboard are enough to liven up chicken wings. This is a fiery dry rub, so be sure to have a cold beer on hand.
Skip grilling and roast wings instead. Position oven racks in top and bottom thirds of oven. Line 2 baking sheets with foil. Roast in 375F (190C) oven until skin is crispy, 30 to 40 minutes. There's no need to turn wings over during roasting.