Chicken Wings

Ingredients:

For the wings:

• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper (or less depending on how spicy you like it)
• 1 tablespoon dry mustard
• 1 tablespoon freshly cracked black pepper
• 1/2 teaspoon white pepper
• 2 teaspoons ground cumin
• 1 tablespoon paprika
• 4 pounds chicken wings, sectioned into wings and drumettes

Sauce:

• 2 tablespoons coconut oil
• 1 tablespoon minced garlic
• 1 jalapeno, minced
• 2 tablespoons reserved spice mixture, from above
• 1 tablespoon lime juice

Directions:

• In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
• Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
• For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
• Arrange the wings on a baking sheet and bake them for 45 to 55 minutes, turning halfway through.
• While the wings are grilling, in a medium saucepan over medium-high heat, add the oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture. Bring to a simmer and add lime juice. Hold warm until ready to serve.
• When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss or keep aside for dipping.