Carolina Reaper Chicken Wings & Smoky Mac N’ Cheese

Allergens

Wheat, Dairy

Ingredients

• 12 large chicken wings, split at joints 1/4 cup hot sauce made with Carolina Reaper peppers 2 tbsp brown sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika Salt and pepper to taste 8 oz elbow macaroni 2 cups sharp cheddar cheese, shredded 1 cup whole milk 1/4 cup unsalted butter 1/4 cup all
• purpose flour 1 tsp mustard powder 1/2 tsp smoked paprika Salt and pepper to taste

Instructions

1. Preheat the grill to medium high heat (about 375°F).
2. In a large bowl, mix the hot sauce, brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper to create the wing sauce.
3. Pat dry the chicken wings and toss them in the wing sauce. Grill for 18 20 minutes or until cooked through, flipping occasionally for even cooking.
4. While the wings grill, cook macaroni according to package instructions until al dente. Drain and set aside.
5. In a large saucepan, melt butter over medium heat. Whisk in flour, mustard powder, and smoked paprika, creating a roux. Gradually add milk while continuously stirring to avoid lumps. Season with salt and pepper.
6. Slowly incorporate shredded cheddar cheese into the sauce until fully melted and smooth. Pour the sauce over the cooked macaroni and mix well.

Chef’s Insight

Add some crumbled bacon to the macaroni for an extra Southern flair, or serve wings alongside coleslaw for a complete meal experience.

Notes

For a more authentic Southern experience, serve this meal alongside sweet tea and cornbread.