Barbecued Tex-Mex Wings
Yields about 4-6 servings
2 ½ lbs precut Chicken Wings or Whole Wings cut into two pieces at joints, tips discarded
½ cup Ketchup
½ cup Apple Cider Vinegar
½ cup Honey
½ cup Light Brown Sugar, packed
½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp Onion Powder
½ tsp Freshly Ground Black Pepper
1 tsp Hot Red Pepper Sauce
1 tsp Mesquite-Flavored Liquid Smoke
1. Wash wings and pat dry.
2. Prepare medium hot charcoal fire or gas grill to medium heat. Grill wings, turning often until skin begins to get crispy – about 15 minutes.
3. In a medium bowl, mix ingredients together and baste wings, turning often. (Basting it sooner will cause wings to burn because of the high sugar content in the sauce.) Continuing to grill basting often, until wings are cooked through and slightly charred but not burnt, about another 10 minutes.
Notes: You can make this spicier by adding more pepper sauce or ground cayenne or ground chipotle pepper. You make consider the addition of little fresh lime juice. An alternative to the liquid smoke would be to use soaked chunks of mequite with the fire. Hope you ehjoy. Until next time. Good Cooking and Eating Chef Leslie Bartosh