VERY SPICY CHICKEN WINGS RECIPES

Steps:

• Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to medium-high.
• Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
• Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.

Steps:

• Trim the tips of the wings and place them in a large ziplock or freezer bag. Stir the salt and hot sauce into the buttermilk and pour into the bag. Squash it to cover the chicken and refrigerate overnight.
• The next day take the wings out of the marinade but there’s no need to pat them dry.
• Preheat the grill (or start the barbecue) to medium-high.
• Mix the cayenne pepper, sugar and paprika into the olive oil in a bowl. Pound the cumin seeds in pestle and mortar, add peeled garlic and pound with the pinch of salt. Add to the bowl with oil and stir to mix.
• Paint the wings liberally with the oil on both sides, place on a rack set over a tray – or on the barbecue rack – and grill for 10 minutes. Turn them over, paint again with the spicy oil and grill for 10 minutes on the other side.
• Take the wings off the rack, let them rest a few minutes. I like serving them with grilled bacon on the side which can be grilled while the wings are resting. Serve with mayo or your favourite dipping sauce.