60 jumbo chicken wings split with wing tips removed
1/4 cup pasilla chile powder
1/4 cup kosher salt
1 tablespoon ground black pepper
2 tablespoons ground cayenne pepper
2 tablespoons jamaican ground allspice
1 bottle Pickapeppa Sauce (available at most supermarkets)
3 tablespoons of unsalted butter
3 tablespoons honey
5 or more dashes Tabasco sauce (depending how hot you like it!)
1 tablespoon red pepper flakes
carrot sticks and celery sticks
Blue Cheese Dressing
Ready In 45 Minutes
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.
Length: 60 minutes
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.
Length: 45 minutes
Place wings in a large bowl and toss with the jerk sauce.