Grilled Firecracker Chicken Wings

Red pepper, chili powder and cumin spark up these tangy wings. MORE+ LESS-

By Betty Crocker Kitchens

May 17, 2005

chicken wings (2 1/2 pounds)

tablespoons chili powder

1 1/2

teaspoons dried oregano leaves

1 1/4

teaspoons ground red pepper (cayenne)

teaspoon garlic salt

teaspoon ground cumin

teaspoon pepper

Sour cream, if desired

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1

Fold tips of chicken wings under opposite ends to form triangles.
2

Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
3

Heat coals or gas grill for direct heat.
4

Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.