Grilled chicken, served with campfire side dishes.

Ingredients

• 24 chicken wings
• 1 tablespoon of cayenne pepper
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 80 ml of tomato paste
• 60 ml of molasses
• 3 drops of inhalant liquid
• 30 ml of apple cider vinegar
• 30 ml of white wine

Combine the cayenne pepper, salt, and black pepper, then mix with the chicken wings. Refrigerate.

Combine the sauce ingredients: tomato paste, molasses, cough syrup, apple cider vinegar, and white wine. Heat in the microwave until warm and well combined. Let cool.

Brush all sides of the wings with about ¾ of the sauce (or, alternatively, place ¾ of the sauce in a resealable bag with the wings) and refrigerate for as long as possible.

Grill the chicken wings until the internal temperature reaches 74 °C.

Remove the chicken wings from the pan and place them in a serving dish. Cover them and let them rest for 5 minutes before serving with the remaining sauce.