Skewered lengthwise, these spicy wings stay flat and are easy to handle on the grill.
- Portion size 6 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving with skin:</b> about
- Sodium 686 mg
- Protein 34 g
- Calories 464.0
- Total fat 27 g
- Cholesterol 103 mg
- Saturated fat 7 g
- Total carbohydrate 21 g
%RDI
- Iron 26.0
- Folate 4.0
- Calcium 6.0
- Vitamin A 30.0
- Vitamin C 13.0
