2 cloves garlic, minced
1 bottle chili sauce (12 oz.)
1 teaspoon ground cumin seed
1 teaspoon ginger
1 teaspoon salt
2 tablespoons apple cider vinegar
3 tablespoon hot pepper sauce
1 tablespoon honey
12 chicken wings
In a large bowl, combine garlic, chili sauce, cumin, ginger, salt, vinegar, pepper sauce, honey.
Add chicken wings and let marinate while preparing grill.
When ready to grill, follow manufactures instructions for indirect heat grilling. (Build a charcoal or wood fire on one side of grill or heat half of a
gas grill.) Close cover and heat to 450º.
Or, if you do not have access to a grill, use your oven. Heat it to 450 f.
Remove wings from marinade (reserving marinade).
Place wings on grill, away from coals. Close cover and cook wings for 30 minutes turning and rearranging
Meanwhile, in a small saucepan over high heat, bring reserved marinade to a boil. Cook 5 minutes, or until thick. Brush thickened sauce over the wings and
cook an additional 5 to 8 minutes, or until wings are well glazed and no longer pink next to the bone.