SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Kenny's Wings of Fire

Makes: 4 to 6 servings
Stand 30 mins Grill 35 mins to 45 mins
Kenny's Wings of Fire
Ingredients
  • 2  teaspoons  freshly ground black
  • 2  teaspoons  ground white pepper
  • 2  teaspoons  garlic powder
  • 2  teaspoons  onion powder
  • 2  teaspoons  ground oregano
  • 2  teaspoons  sweet Spanish paprika
  • 2  teaspoons  dry mustard
  • 2  teaspoons  dried and ground sage
  • 2  teaspoons  dried and ground rosemary
  • 9  pounds  chicken wings or drumsticks, rinsed and dried
  • 1/4  cup  jalapeno hot sauce
  • 1/4  cup  Louisiana hot sauce
  • 1/4  cup  Tabasco sauce
  • 1/4  cup  barbecue sauce
  • 3  tablespoons  Worcestershire sauce
  • 3  tablespoons  cayenne pepper
  • 3  tablespoons  liquid from a jar of jalapenos
  • 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::

3. Mix together all of the sauce ingredients (the last 8 ingredients).

4. 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.

5. 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.

From the Test Kitchen
  • 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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe