60 jumbo chicken wings split with wing tips removed
0.3 cup pasilla chile powder
0.3 cup kosher salt
1 tablespoon pepper black
2 tablespoons ground pepper
2 tablespoons ground allspice
1 bottle sauce (available at most supermarkets)
3 tablespoons butter unsalted
3 tablespoons honey
5 dashes all the tabasco sauce you handle hot (depending how you like it!)
1 tablespoon pepper red
1 sticks celery stalks
10 servings cheese dressing blue
Equipment
bowl
sauce pan
grill
tongs
Directions
Split wings apart into 2 sections and slash a slit in the flat part of the wing for quicker cooking.
Combine chile powder, salt, black pepper, cayenne, and allspice in a bowl and sprinkle liberally over the wings (you don't need to use all of it). Refrigerate for at least 1 hour.
Combine Pickapeppa sauce, butter, honey, Tabasco, and pepper flakes in a medium saucepan over low heat until it is well incorporated.
Let wings come to room temperature.
Prepare grill for medium high direct heat. Grill dry rubbed wings for 20-25 mins, constantly turning the wings with tongs to maintain good grill marks without over-charing the wings. Take the biggest wing after 20 mins and take a bite out of it, and if the juices run clear, they are done.
Place wings in a large bowl and toss with the jerk sauce.
