Crispy Chicken Wings with El Yucateco Red Chile Habanero Sauce
Ingredients
- 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
Directions
- Combine dry ingredients to make the dredge
- Pat wings dry with a paper towel and then place directly in the dredge. Ensure wings are evenly coated over the entire wing
- Preheat your grill to 250F
- Once the grill is preheated, place the chicken wings on the grill and cook for 20 minutes flipping the wings half way through
- Turn up the temperature to 425F and grill the wings for another 20 minutes
- Combine the wet ingredients to make the sauce
- 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
- Place the wings back on the grill and cook for another 5 minutes or until you hit an internal of at least 165F
