Chile Lime Chicken Wings

Ingredients:

• Chicken wings and/or Chicken thighs
• Corn starch
• “It’s My Rub!” Power Blend (Smooth Blend optional)
• Franks Chile Lime Red Hot Sauce (Optional)

Directions:

• Rinse and pat dry chicken wing or thighs and coat with corn starch.
• Refrigerator the wings or thighs uncovered overnight if you have time. This is optional, but provides for more crisp skin.
• Preheat grill to 375° F and setup for indirect grilling. Optionally, preheat oven.
• Generously sprinkle “It’s My Rub!” Power Blend on the wings or thighs.
• Place the chicken on the preheated grill or oven.
• Check the internal temp of the wings after 30 minutes of cooking.
• When the wings internal temperature is around 165° F, generously brush the chicken with Frank’s Chile Lime Red Hot Sauce .
• Continue cooking the chicken until the internal temp is between 189° F and 198° F.
• Brush the chicken again with Frank’s Chile Lime Red Hot Sauce and sprinkle a little more “It’s My Rub!” on them for added flavor.

Our Thoughts about this cook:

We used to cook wings and thighs until they reach 165° F, thinking that they were done and ready to serve. However, we were always disappointed in the texture of the skin and the greasiness of the meat. So, we weren’t big fans. It was okay, but something was just missing the mark.

We decided to cook some again having tasted some good wings at a Big Green Eggfest.   As fate would have it, I got distracted and thought I had overcooked the wings. I checked the internal temp and it was 195° F and I thought, “Oh No!”   Well, the wings were not burnt, so we tried them anyway. Man, oh man! They were perfect!  Right then and there, we knew that we had been under cooking our wings and thighs!  Ever since then, we have cooked them to 195° and loved this cooking method and enjoy wonderful wings and thighs.

Try this same method of cooking using only “It’s My Rub!” Power Blend. The thighs and wings are great just like that, as well!

Can’t Find Frank’s Chile Lime Sauce?

If you can find Frank’s RedHot Sauce, but cannot find Frank’s Chile Lime RedHot Sauce:  In a small bowl, mix Frank’s RedHot Sauce with lime juice and cumin to taste. About 2 tablespoons of Frank’s RedHot Sauce with 1 tablespoon of lime juice and about a ¼ teaspoon of cumin then adjust to your liking.

We hope you enjoy the recipe and cooking technique for Chile Lime Chicken Wings or Thighs!  And, when people ask, “what makes this taste so good?”…you can proudly say, “It’s My Rub!”

Thanks for reading!

Bruce and Kelley Underwood

Copyright 2015 Underwood’s It’s My Food!, LLC

Chile Lime Chicken Wings