• Place wings in a large resealable baggie or container.
• Add the oil, salt and pepper. Seal and toss to coat.
• Refrigerate for 1-4 hours.
• Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
• Toss wings with sauce before serving.

For the sauce (start cooking when you start the wings)

• Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
• Place the peppers and remaining ingredients into a saucepan over medium heat.
• Stir until the ingredients are combined.
• Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
• NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or seranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.