Tommy Wings

The Tuttle family of Pleasant Hill, Missouri love to barbecue, especially the kids of the family. Their specialty is a marinade developed and perfected by a late nephew, Thomas Wilson V. The eponymous Tommy Wings, a spicy buffalo-style wing that blends a variety of Cajun spices, took home a ribbon from the American Royal in 1996. In his versions of the dish, Tommy relied on the products of the All Cajun Food Company (800-467-3613), specifically Andre's Rouge Spiced Pepper Sauce, Pee Wee's Green Spiced Pepper Sauce, and Bruci's Zydeco Seasoning Blend (a Cajun rub). Others can be substituted.

Ingredients

WINGS
5 lbs. of chicken wings (disjointed and tips removed)
1/2 cup red Louisiana hot sauce
1/2 cup green Louisiana hot sauce
2 tbsp. Worcestershire sauce (omit if using All Cajun Food brands for the above)
2 dashes Tabasco sauce
1/2 habanero pepper, seeded and diced (optional; this makes the wings very hot)
2 tbsp. Cajun spice rub
Tuttle Barbecue Sauce (see below)

TUTTLE BARBECUE SAUCE
4 cups ketchup
1/2 cup dark brown sugar
2 tbsp. Worcestershire sauce
1 1/2 tsp. paprika
1 tsp. cayenne (or to taste)
1 tsp. ground black pepper
1 tsp. garlic salt
1 tsp. celery salt

Instructions

Combine everything except the Cajun spice rub and Tuttle Barbecue Sauce in a 2-gallon sealable plastic bag or covered container, and marinate overnight.
Pile charcoal on one side of a kettle-style or similar grill. Place the wings on the side away from the coals. (Gas grillers: cook on Medium.) Sprinkle with half the Cajun spice rub, cover the grill and cook for 15 minutes.
Turn the wings, sprinkle with the remaining rub and cook for an additional 15 to 30 minutes. At this point you may also grill the wings directly over the coals, but watch carefully so they don't burn.
During the last 5 minutes of cooking, baste with Tuttle Barbecue Sauce. Serves 8 to 10.

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