Watts on the Grill | Burning Wings of Fire

Get the recipe: https://gustotv.com/recipes/appetizer/burning-wings-of-fire/

INGREDIENTS:
20 whole chicken wings (drumette and wingette attached)

Oil, for grill

Sauce

½ cup (120 ml) unseasoned rice vinegar

½ cup (120 ml) cider vinegar

2 teaspoons (10 ml) ground coriander

½ teaspoon (2.5 ml) ground cloves

½ teaspoon (2.5 ml) ground allspice berries

1 medium onion, diced fine

2 teaspoons (10 ml) minced garlic

½ cup (120 ml) lightly packed brown sugar

2 tablespoons (30 ml) blackstrap molasses

2 teaspoons (10 ml) Worcestershire sauce

½ bottle dark beer

2 cups (480 ml) crushed tomatoes

¼ cup (60 ml) minced chipotle peppers in adobo sauce

¼ cup (60 ml) ground chili paste (optional for extra heat)

2 tablespoons (30 ml) chili flakes

2 scotch bonnet peppers, deseeded, minced

Salt and ground black pepper

Dipping Sauce

1 cup (240 ml) sour cream

Juice of 1 lemon

1 teaspoon (5 ml) chili flakes

4 scallions, diced

METHOD:
Combine rice vinegar, cider vinegar, ground coriander, ground cloves, ground allspice berries, onion, garlic, brown sugar, blackstrap molasses, Worcestershire sauce, beer, crushed tomatoes, chipotle peppers in adobo sauce, ground chili paste, chili flakes, scotch bonnet peppers, salt, and ground black pepper in a saucepan set over high heat, bring to a boil, reduce heat and simmer 20 minutes stirring frequently.

Remove saucepan from heat and cool.
Rinse wings and pat dry.
Place wings in a sealable plastic bag.
Reserve 1 cup of sauce for serving.
Pour remaining sauce into the bag with wings and massage to ensure wings are evenly coated.
Marinate in the refrigerator for 4 hours.
Once chicken is almost done marinating, preheat barbeque to medium heat 350-375 F (175-190 C).
Brush grill with oil.
Place wings on the grill and cook 10-15 minutes per side or until crispy and cooked all the way through.
Remove wings from the grill and sprinkle with more chili flakes if you can’t get enough heat!
For the dipping sauce, combine sour cream, lemon, chili flakes, and scallions.
Serve wings with reserved hot sauce and dipping sauce.

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