Chicken Wings with Garlic and Hot Pepper Butter Sauce

What’s better than butter? Garlic butter, of course! Saucy, spicy and grilled, these wings are a crowd-pleaser that will crank up the heat before dinner.

Chicken Wings:
1 Tbsp. granulated garlic
1 Tbsp. cayenne pepper
1 Tbsp. mustard powder
1 Tbsp. black pepper, freshly cracked
½ tsp. ground white pepper
2 tsp. ground cumin
4 lbs chicken wings, tips removed

Garlic and Hot Pepper Butter Sauce:
2 Tbsp. olive oil
1 Tbsp. garlic, minced (about 2 cloves)
1 jalapeño pepper, minced (remove seeds for less heat)
1 (12 oz) bottle hot pepper sauce
4 Tbsp. unsalted butter
1 Tbsp. white vinegar
1 Tbsp. lime juice, freshly squeezed

Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 Tbsp. of the spice mixture for the sauce.

Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1-2 hours.

Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20-25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8-10 more minutes.

Make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Sauté 1 minute, stirring constantly. Add the reserved 2 Tbsp. spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts.

Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

Makes 4-6 servings.