Sweet Heat Grilled Chicken Wings
Back to Recipes & MoreIngredients
- 2 lbs (908 g) chicken wings (“drumettes” and/or “flats”), fresh or thawed completely
- ½ cup (109 g) Redpath® Demerara Style Sugar, packed
- 1 tbsp (12 g) onion powder
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) smoked paprika
- 1 tbsp (5 g) chipotle powder
- 2½ tsp (15 g) salt
- 2 tsp (6 g) ground cumin
- 2 tsp (4 g) ground coriander
- 2 tsp (1 g) dried thyme
- 2 tsp (1 g) dried basil
- 1½ tsp (3 g) cayenne pepper
- 1½ tsp (3 g) dry mustard
- 1 tsp (3 g) ground cinnamon
- 1 tsp (2 g) black pepper, preferably freshly ground
- Canola (or any high smoke point oil)
Equipment
Grill (gas or charcoal)
Baking sheet
Paper towels
Scale or dry measuring cups
Measuring spoons
Large bowl
Whisk
Large resealable bag OR large casserole/dish
Tongs (preferably one with a long handle)
Thermometer
Instructions
Step 1
Line a baking sheet with paper towels and lay the chicken pieces in a single layer. Blot or lay another layer of paper towels over the chicken to absorb any excess moisture. Set aside.
Step 1
In a large bowl, combine the Redpath® Demerara Style Sugar, onion powder, garlic powder, smoked paprika, chipotle powder, salt, ground cumin, ground coriander, dried thyme, dried basil, cayenne, dry mustard, ground cinnamon, and black pepper. Whisk together until ingredients are thoroughly combined.
Step 2
Place the blotted dry chicken wings into a large resealable bag or large dish. Sprinkle about ⅓ (61 grams) to up to ½ (92 grams) of the dry rub mixture evenly over the chicken (see Chef’s Tips). Seal and shake the bag until chicken is evenly coated, or pat and flip the chicken in the dish until evenly coated. Set aside while preparing the grill.
Step 1
Dip a wadded piece of paper towel in canola oil. Grease the clean grill of a gas or charcoal barbeque.
Step 2
Light the barbeque. Once lit, close the lid and preheat the grill to medium heat (350°F–400°F; 177°C–204°C), leaving one side of the grill on low heat or without coals; approximately 10 to 15 minutes.
Step 3
Place the chicken wings in an even layer on the preheated grill over direct heat. With tongs, flip the wings every 3 minutes or so to prevent the dry rub from burning. If wings are getting too charred or are cooking more quickly than others, move them over to the cooler part of the grill (low or indirect heat).
Step 4
Start checking wings for doneness at the 18-minute mark. Wings are done when a thermometer inserted into the thickest part of the wing (without hitting the bone) reaches 165°F (74°C); approximately 20 to 25 minutes.
Step 5
Remove from grill and serve immediately.
