Remove the seeds and internal veins/membrane from your pepper and cut it into slices to that it will lay more or less flat. Lay your pepper skin side up on a foil lined baking tray and brush with a little avocado or olive oil. Grill under your oven broiler until the skin blackens. Once the pepper has cooled enough to handle the blackened skin should be easy to pull off.

Add the pepper and the rest of the ingredients to a blender and pulse until smooth. Scrape down the sides of your blender to make you get any stray pieces of garlic or pepper and pulse again.

You can refrigerate the sauce for a few days, but not more than a week.

Now to the wings. I cook them from frozen on the BBQ.

Heat up your grill and BBQ the wings at a medium high temperature until they are crispy and are fully cooked. I consider them cooked if an instant read thermometer registers 165 degrees. Once the wings are cooked brush on a liberal coating of the sauce and grill for a couple of minutes more.

Serve the wings with more sauce on the side for dipping.

Enjoy!