Ingredients
1 c. Greek yogurt
1/4 c. apple cider vinegar
Zest and juice of 1 lemon
1 tbsp. Tabasco Chipotle Sauce
2 tbsp. molasses
1 tsp. salt
2 tbsp. ancho chili powder
2 tbsp. smoked paprika
1 tsp. cayenne
1 tbsp. ground cumin
3 tbsp. Chinese 5 spice powder
1 tsp. salt
1 jalapeño finely chopped, with seeds
1/4 c. extra-virgin olive oil
1/4 c. Tabasco Original Red Sauce, plus ¼ cup
24 chicken wings
1 bunch scallions, thinly sliced
Preparation
Step 1In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in the refrigerator.
Step 2In a small bowl, combine the dry ingredients and the chopped jalapeño and set aside.
Step 3Meanwhile, in a large bowl, combine oil and ¼ cup Tabasco Sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put everything in a plastic zipper bag, seal, and refrigerate for at least 4 hours, up to 24 hours.
Step 4Grill wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with remaining Tabasco Sauce and the scallions until evenly coated.
Step 5Serve the wings with the white barbecue dipping sauce.
