INGREDIENTS

5 pounds chicken wings
2 tablespoons dark brown sugar
1 teaspoon Fairway sweet paprika
1 teaspoon Fairway chili powder
1 teaspoon Fairway ground ginger
1 teaspoon dark chili powder
1 teaspoon mesquite BBQ powder
1 teaspoon Fairway ancho chili powder
1 teaspoon chipotle chili powder
1 teaspoon jalapeno chili powder
1 teaspoon pasilla chili powder
BBQ sauce to taste (see recipe, below; or use Fairway BBQ Sauce in schweet, shmokey, and hawt)

DIRECTIONS

Put all the dry ingredients in a bowl and mix.
Rub the seasoning onto the chicken wings.
Let chicken wings sit for no more than 30 minutes.
Preheat grill for 15 to 20 minutes with the lid closed.
Over a medium heat, grill the wings for 10 minutes on each side.
Remove wings from the grill, and place them on a baking sheet (or two, if they all don’t fit on one).
With a brush, dab the barbecue sauce on both sides of the wings.
Put the wings in a preheated 400-degree oven for 10 minutes.
Remove the wings from the oven, and dab them with barbecue sauce on both sides again.
Place back in the oven for 10 to15 minutes more.
Take out of the oven and plate.

Makes: 1.5 quarts

Makes: 1.5 quarts

In a chef’s pan or a large sauce pan, saute the chopped red onions and diced garlic in corn oil for about 20 minutes.
Add the pureed tomatoes, ketchup, Fairway red wine vinegar, Dijon mustard, Fairway honey, chipotle peppers, dark brown sugar, cinnamon stick, sweet paprika, chili powder, dark chili powder, ancho chili powder, chipotle chili powder, jalapeno chili powder, pasilla chili powder, ground ginger, mesquite BBQ powder, and salt.
Stir all ingredients well.
Simmer on low heat for 2 hours.
Before using the sauce, remove the chipotle peppers and the cinnamon stick.