Cajun Chicken Wings

Straighten each chicken wing; push skewer through length from base to tip of wing. Place in large shallow glass dish; rub with Chili Spice Mix to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)

Chili Tomato Sauce: Meanwhile, in saucepan, heat vegetable oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.

Add ketchup, molasses, cider vinegar, mustard, hot pepper sauce, cayenne pepper and chili powder; reduce heat and simmer, stirring occasionally, for about 5 minutes or until bubbly. Let sauce cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place wings on greased grill over medium heat; close lid and cook, turning once, for 10 minutes. Baste with sauce; cook, basting and turning occasionally, for about 20 minutes or until crisp and golden and juices run clear when chicken is pierced.

Additional information :

Chili Spice Mix
In small bowl, stir together 3 tbsp (50 mL) chili powder; 2 tbsp (25 mL) each paprika and packed brown sugar; 1 tbsp (15 mL) ground cumin; 1 tsp (5 mL) garlic powder; and 1/2 tsp (2 mL) each salt and pepper.