These are also called Warm Sweet and Spicy Wings. If you're interested in using the same McCormick Gourmet Collection spices, here's what I used: McCormick Gourmet Collection Garlic Salt, McCormick Gourmet Collection Chile Pepper, Chipotle, McCormick Gourmet Collection Cinnamon, Saigon.
- 1/4 cup apple juice
- 1 tablespoon tomato paste
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon garlic salt
- 3/4 teaspoon chipotle powder
- 1/2 teaspoon ground cinnamon
- 3 pounds chicken wings, separated, wing tips saved for another use
In a bowl, mix together all of the ingredients to form a thick marinade. Place the wings and marinade into a large resealable plastic bag. Toss to coat evenly. Marinate in the refrigerator for 45 minutes up to overnight.
To cook on a grill: Preheat grill. Turn one side of the grill to high heat, the other side on medium-low heat. Grill the wings on high heat until the wings start to caramelize and you get some black grill marks, flip the wings and repeat. Move them to the cool side of the grill, cover and cook for 20 minutes until the wings are cooked through.
To cook in the oven: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or tin foil (this is an important step unless you want to spend an hour scrubbing your pan after cooking). Lay the wings on parchment paper or tin foil. Bake for 15 minutes, flip the wings and bake for another 15 minutes.
If you want, you can move the rack about 8 inches from the top and broil the wings for 2 minutes to caramelize even further. Just keep an eye on them to make sure they don't burn.
For step-by-step photos, please see original recipe at Steamy Kitchen.
Recipe reprinted by permission of Steamy Kitchen. All rights reserved.
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