Step 1

White barbecue dipping sauce: In a medium bowl, combine all the ingredients for the barbecue sauce from the Greek yogurt to salt. Cover until ready to use, or keep cold in the refrigerator.

Step 2

Chicken wings: In a small bowl, combine the dry ingredients and the chopped jalapeno, and set aside.

Step 3

In a large bowl, combine the oil and ¼ cup of the Tabasco sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put all of the bowl contents in a plastic zipper bag, seal, and refrigerate for at least 4 hours (up to 24 hours).

Step 4

Grill the wings over medium-high heat until the meat is no longer pink near the bone, for about 18 minutes. Make sure to turn them every few minutes to get an even, dark char.

Step 5

Remove the cooked wings from the grill and toss them in a clean bowl with the remaining Tabasco sauce and the spring onions until evenly coated.

Step 6

Serve the wings with the white barbecue dipping sauce.