Ragin’ Cajun Wings:
Prepare as directed, except reduce hot pepper sauce to 2 tablespoons and omit paprika and cayenne pepper. Stir 1/4 cup chili sauce, 1 tablespoon Cajun seasoning, and 1 teaspoon vinegar into marinade.
Fiery Chipotle Wings:
Prepare as directed, except use bottled hot chipotle pepper sauce in place of bottled hot pepper sauce and use ground chipotle chile pepper in place of cayenne pepper.
Hot Habañero BBQ Wings:
Prepare as directed, except omit marinade. In a small bowl combine 1 teaspoon packed brown sugar, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dried oregano, crushed. Place chicken wings and spice mixture in a resealable plastic bag; shake to coat. For sauce, in a small bowl combine 1/2 cup barbecue sauce and 3 to 4 tablespoons bottled hot habañero pepper sauce. Bake chicken as directed, except 10 minutes before wings are done, brush all sides with half of the sauce. Pour the remaining sauce over baked chicken in disposable foil pan before chilling. Reheat on grill as directed, stirring once halfway through grilling.
Must-have equipment:
Large disposable foil panInsulated cooler with ice packsOn-site grill (with a cover)Small disposable foil pan
