anyone ever do this? any helpful hints, or recipes?

I'm think some melted butter with tabasco plus a couple spices

jerk it

Aggie Chemist posted this wing marinade a long time ago. I have done it a couple of times over the past year or so. It is good, but it is pretty dadgum hot. As for me and the ones I cooked it for, we should have bought stock in toilet paper companies beforehand. We would have gotten rich!

quote:

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8 habaneros (seeded or not, your call)
1 jalapeno (seeded or not)
2 sprigs thyme
2 T ginger
1 t whole allspice
4 T soy sauce
1 clove garlic
1 med onion (chopped)
2 green onions (chopped)

Combine all of the above in blender and blend on hi for 3 minutes or until liquified. Pour over 2-4 lbs chicken (I prefer wings) and marinate overnight in fridge.

Grill the chicken over hot lump charcoal.

I have never had anybody fail to love this stuff. I made 9 lbs for a BBQ I threw last night and they got devoured.

If I'm cooking for mixed company, I usually seed all the habs and leave the seeds in the jap for a nice warm finish. If I'm cooking for pepperheads, I'll leave the seeds in up to 4 of the habs for a good sinus clearing.

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I typically don't marinate when doing hot wings. I toss them wings in some oil with S&P. Then bake em till the skin is crispy. Then simply put into a bowl with just enough hot-sauce-de-jour and toss em around to coat em.

i mix hot sauce with a brand of marinade called Mr.Yoshida's hawaiian or sweet and sour marinade. it is soy based but real good.soak chicken overnite and grill . also every time you are gonna turn them slop them around in a bowl, coating them again with the left over marinade. The chicken will be messy to eat but sure is good.

My wing marinade:

1/2 carribean jerk
1/2 sriracha chili sauce
minced garlic to taste

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"Guns don't kill people, I kill people."