Prepare Big Green Egg or other grill for direct heat cooking, medium-high temperature of 325 degrees F (160 degrees C) using Lump charcoal.
Chicken Wings (12)
All-Purpose Spice Rub (1/4 cup)
on both sides.
Place 2 chunks of Hickory wood over hot coals for smoke flavor.
Arrange wings on cooking grate directly over hot coals. Adjust the grill vents so that temperature remains constant at 325 degrees F (160 degrees C).
Check the wings every 5-10 minutes to avoid burning. Flip as needed.
In a small sauce pan add
Honey (1/2 cup)
Sweet Chili Sauce (1/2 cup)
Soy Sauce (1/4 cup)
Water (2 Tbsp)
Lime Juice (to taste)
Garlic (4 cloves)
Sriracha (1 Tbsp)
Heat over medium-high heat just until simmering.
In a separate small dish combine
Corn Starch (1 tsp)
Water (1/2 Tbsp)
. Add to sauce mixture and bring to boil. Remove from heat and cool (reserve ¼ cup of sauce for garnish).
After wings have cooked for 25-30 minutes, dunk each wing in the sauce and return to grill.
Grill an additional 5 minutes on each side and remove from heat.
Serve the wings with a drizzle of extra sauce and
Fresh Cilantro (1 Tbsp)
Scallions (1 Tbsp)