Sunday Supper: Fire-Eater Chicken Wings

  • Updated: June 19, 2014 - 9:37 AM

Fire-Eater Chicken Wings

Serves 6 as an appetizer.

Note: Pimentón (Spanish smoked paprika) can be found at most supermarkets or online at For a smokier flavor, grill the wings indirectly over charcoal that has 1 1/2 cups of soaked drained wood chips on them. From “Man Made Meals,” by Steven Raichlen.

For the chicken wings and spice mixture:

• 3 to 3 1/2 lb. chicken wings

• 1 tbsp. pimentón or sweet paprika

• 1 tsp. coarse salt (kosher or sea)

• 1 tsp. freshly ground black pepper

• 1 tsp. onion or garlic powder

• 1/2 to 1 tsp. cayenne pepper

• 1/2 tsp. celery seed, optional

• 2 tbsp. extra-virgin olive oil or vegetable oil, plus extra for oiling the wire rack

For the sauce:

• 8 tbsp. (1 stick) unsalted butter

• 3 to 6 jalapeño peppers (preferably red) or other hot peppers (depends on your tolerance for heat), thinly sliced

• 1/2 c. fresh cilantro leaves

• 1/2 c. Louisiana-style hot sauce, such as Frank’s RedHot or Tabasco, to taste

• 1/2 tsp. liquid smoke, optional

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