Crispy Chicken Wings with El Yucateco Red Chile Habanero Sauce



  • Dredge ingredients for the dredge:
    • 4 tablespoons of flour
    • 2 tablespoons of kosher salt
    • 1.5 tablespoons ground black pepper
    • 0.5 tablespoons of granulated garlic
    • 1.5 tablespoons paprika 
    • 1 tablespoon of aluminum-free baking powder (and NOT baking soda)
  • Ingredients for the sauce:
    • Half cup of unsalted butter
    • Whole bottle of El Yucateco's Red Chile Habanero Hot Sauce
    • Tablespoon of Apple Cider Vinegar

Chicken Wings in Dredge


  1. Combine dry ingredients to make the dredge
  2. Pat wings dry with a paper towel and then place directly in the dredge.  Ensure wings are evenly coated over the entire wing
  3. Preheat your grill to 250F
  4. Once the grill is preheated, place the chicken wings on the grill and cook for 20 minutes flipping the wings half way through
  5. Turn up the temperature to 425F and grill the wings for another 20 minutes  
  6. Combine the wet ingredients to make the sauce
  7. With five minutes left in the cook, remove the wings from the grill placing them in a mixing bowl, pour over the sauce and toss the wings to ensure they're evenly coated
  8. Place the wings back on the grill and cook for another 5 minutes or until you hit an internal of at least 165F

Extra Crispy Chicken Wings