Season both sides of all the
Chicken Wings (4 lb)
All-Purpose Spice Rub (to taste)
. This is the first layer of flavor and it needs just a few minutes to sit on the skin before placing on the grill.
Setup your grill for direct grilling. You’ll need 1 chimney of hot coals and be sure to oil the rack to help prevent the wings from sticking.
Butter (2 Tbsp)
in a small sauce pan. Add the
Scallions (1 bunch)
Garlic (1 clove)
and saute’ for 1 and a half minutes.
Water (1 cup)
Ketchup (1/2 cup)
Brown Sugar (1/2 cup)
Honey (1/4 cup)
Apple Cider Vinegar (1/4 cup)
Frank's® RedHot® Sauce (1/4 cup)
Freshly Ground Black Pepper (1 tsp)
Worcestershire Sauce (1/4 cup)
Jerk Seasoning (2 Tbsp)
except for the cornstarch. Heat to a simmer.
In a separate small bowl whisk the
Corn Starch (1 tsp)
in 2 tablespoons of ice water to create a slurry. Pour the cornstarch mixture into the sauce pan while stirring. Once it reaches a low boil reduce the heat and stir occasionally the mixture will thicken. Continue to cook on low heat for 30-40 min.
As soon as the charcoal is ready, spread it out in the grill and place the cooking rack over it. Go ahead and spray the rack with vegetable cooking spray before placing it over the coals because it is very flammable.
Let the grill temperature settle, it needs to be about 350-375 degrees F (176-190 degrees C) for wings, medium-high heat. Arrange the wing pieces on the grate and set a timer for 4 minutes. Check the wings for color and flip them after 4 minutes.
Continue cooking on the opposite side for 4 more minutes. Check a few wings in 4 minute intervals to get a good idea of how they’re cooking. It takes about 15-20 minutes to fully cook these wings.
Now that the wings are grilled, it’s time to toss them in the sauce. Use a large bowl and work in batches. It doesn’t take a lot of sauce to coat the wings. Place a few wings in the bowl and pour a little sauce on top. Toss them around and let the sauce coat the wings. When all of the wings are tossed in the sauce, you’re done. Serve and Enjoy.