4 Serves
99 Mins
Using a sharp knife and cutting board, separate the chicken wings into drumettes and flats, then make a small incision in the flat section to ensure even cooking.
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Vitamin K
38 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
132 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
528 mg / 1,250 mgPotassium
701 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
4 g / 28 gSugar
17 g / 50 gSaturated Fat
17 g / 20 gCholesterol
333 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a mixing bowl, combine the chili powder, salt, black pepper, cayenne pepper, and allspice. Rub this mixture thoroughly over the chicken wings.
Place the seasoned wings in the refrigerator for at least 60 minutes to allow the flavors to penetrate the meat.
In a saucepan over low heat, whisk together the butter, honey, Tabasco, and Pickapeppa sauce until the glaze is smooth and well-incorporated.
Preheat your grill to medium-high heat. Grill the wings for 20 to 25 minutes, turning frequently with tongs to achieve even char marks.
Transfer the cooked wings to a large bowl, toss them with the prepared jerk sauce, and serve immediately with blue cheese dressing and fresh carrots.
29
g14
g31
g
