Chicken wings on the grill should be in their own category, a VIP category set apart from fried chicken wings, because wings cooked on the grill have that unmistakable smoke flavor that is the unsung hero of any dish made on the grill. Irresistible smoke flavor from the LoCo Kettle, paired with a sticky sweet mango habanero glaze gives the perfect “sweet with heat” we all love in a chicken wing, complemented with the citrus honey base of the Sunshine State of Mind BBQ rub. And, to make this recipe even more fantastic, it only requires 5 ingredients! Read on for a chicken wing experience that will have you dreaming of leftovers, though sadly there will be none because these are too good to not eat, no matter how full you are!
Serves 3-4
Ingredients:
- 2 lb chicken wings
- 2 tbsp baking powder
- 2-3 tbsp Sunshine State of Mind Craft BBQ Rub
- 1⁄2 cup of Melinda’s Mango Habanero Preserves (this recipe calls for less than half a jar)
- 1⁄3 cup rice wine vinegar
- 2 tbsp honey
- Avocado oil- for coating the grill grates
Tools:
- Wood chips (I prefer Barrel Proof Bourbon chunks)
- Internal read thermometer
Directions:
Rinse chicken wings with water. Pat dry with a paper towel, removing all moisture from the chicken wings. Coat chicken wings in baking powder (this will help them get crispy on the grill). Next, add a generous amount of Sunshine State of Mind Craft BBQ Rub.
Set your LoCo Kettle to 400 degrees, preparing to use the heat shield. After the charcoal is lit, add your wood chunks and once they begin to smoke add your heat shield open halfway. Place your chicken wings on the part of the heat shield that is closed so the chicken wings are protected from the flame. Coat the grill grates with a bit of avocado oil (dip into a papertowel and brush onto the grates) before placing the chicken wings on the grates so they do not stick. Next, add the chicken wings to the part of the grill over the heat deflector. Let the chicken wings grill until the internal temp reaches 155 degrees. Transfer the wings to the DIRECT side and let them grill until they reach an internal temp of 170 degrees, being careful not to let the wings burn. Remove from the grill and tent under foil until ready to serve.
While the wings are smoking, make your mango habanero glaze by combining the mango habanero preserves, rice wing vinegar and honey and bringing to a low simmer for 5-10 minutes until the mixture has reduced by half.
Drizzle the glaze over the wings and serve with additional sauce on the side for those who want to dip their wings into the sauce. The sauce will store in the refrigerator for a few weeks, perfect for adding to other chicken and pork dishes!