Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds of chicken wings
- 2 cans chipotle peppers
- chili powder
- salt
- pepper
Preparation:
Wash the chicken wings and liberally apply a rub of the salt, pepper and lots of chili powder, rubbing all sides of the chicken wings. Open the cans of chipotle peppers and dump them in a gallon size zip-lock bag, squeezing each chipotle pepper through the bag so as to break it up. Be sure to include all of the sauce with the chipotle peppers in the bag. Put the chicken wings in, seal the bag and thoroughly coat the chicken wings by turning and lightly squeezing the bag. Refrigerate a minimum of 4 hours but overnight is much better, especially if you want the chicken wings spicier and hotter. Turn the chicken wings several times, or else the ones in the bottom of the bag will be spicy hot and the rest luke warm.Prepare the pit and when the coals are ready remove the chicken wings with a pair of tongs. Do not wash them off but place directly from the bag to the grill. Cook 7-10 minutes, turn the chicken wings and cook another 7 minutes or so. Remove from the pit and begin the feast. I like to serve these as an appetizer while the REAL barbecue is cooking. These chicken wings are so good they will make your tongue jump out and slap your brain!
NOTE: Either cook over a medium heated pit or else oil the grill prior to putting the chicken wings on, as the sauce will tend to burn if the fire is too hot. Canned Chipotle peppers, once scare, are now easy to find, check out your local grocery store.
