Dynamite Wings

Handle with care! These wings use habanero chiles, the hottest chiles known to man. Be sure to wear rubber gloves when chopping habaneros. For extra heat, double the sauce recipe, reserve half in the refrigerator, then add the wings to the remaining sauce and marinate in the refrigerator for a couple of hours. Use the reserved sauce for basting during grilling. Yowza.

 

SERVES 4

 

8	habanero chiles, stemmed and seeded
4	cloves garlic
1	medium-size yellow onion, cut into quarters
¼	cup plus 1 teaspoon cider vinegar
½	teaspoon salt, plus more to taste
8	whole chicken wings, split at joints and wing tips discarded
	Olive oil

1. Place the habaneros, garlic cloves, and onion in a food processor and pulse to finely chop. Remove to a medium-size bowl and stir in the vinegar and salt. Cover and refrigerate overnight to let the flavors blend.
2. Prepare a medium fire in a charcoal grill or preheat a gas grill.
3. Rub the wings with olive oil and sprinkle them lightly with salt. Coat liberally on both sides with the habanero mixture. Grill for 15 minutes, then turn, coat again with the habanero mixture, and grill for another 15 minutes. (Do not use the habanero mixture near the end of cooking.)

EXTRA POINTS You need to prepare the habanero mixture the day before the tailgate to allow the flavors to blend, but the wings are best prepared at the tailgate party.