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