Spooky Spicy BBQ Chicken Wings Recipe with Cooling Coconut Dip

The night before, toss wings in a mixture of salt and baking powder. Place on a rack set into a baking sheet and allow them to dry in the fridge, uncovered until you are ready to grill. Approximately 24 hours.

When you are ready to cook, combine the jerk seasoning, sugar, garlic, green onion, lime juice, and oil in a blender. Up the heat by adding scotch bonnet peppers. Blend until smooth. Add the gel food coloring, a little at a time, until you have a deep black color. I recommend using my favorite mixing bowls, the Napoleon Mixing Bowls.

In your stainless steel bowl, while wearing gloves, combine the jerk sauce with the dried chicken wings, tossing until well coated.

When you're ready to grill, preheat your Napoleon Prestige 500 BBQ to 400°F (200°C) using the rear burner. Spray the Napoleon Rotisserie Basket with nonstick and then fill it with the wings.

Grill the wings in the rotisserie basket for 60 minutes, or until 160°F (71°C) inside.

While waiting for the wings to cook, combine the yogurt, lime juice and zest, salt, and garlic. When you are ready to serve, garnish with cilantro.

Serve the wings on a platter (with loads of wet wipes).