"Finger-lickin' good wing tidbits rubbed with a spicy mix of chipolte chile pepper and smoked paprika, then sauced with buttery bourbon glaze make the perfect party starter to any summer cookout!" Editor's note: I made carne asada street tacos with pico de gallo, diced jalapenos, queso fresco, diced avocados, and sour cream at our Memorial Day party. Got rave reviews cuz they were SO good!!!
(serves 8)
Rub:
1 T. smoked paprika
2 t. dry mustard
1 t. kosher salt
1/2 t. granulated garlic
1/2 t. granulated onion
1/4 t ground chipotle chile pepper
Chicken:
3 lbs. chicken wing drumettes
Glaze:
2 T. Ponzu Citrus Sauce*
2 T. bourbon
1 T. unsulphured (light) molasses
1 T. Kerrygold* butter
2 handfuls hickory wood chips, soaked in water for at least 30 min.
For the Rub: In a large bowl, mix rub ingredients together. Add drumettes; toss to coat evenly.
For the Glaze: Prepare grill for indirect cooking over med. heat. In a small heavy-bottomed pot, bring glaze ingredients (except wood chips) to a boil over high heat; cook just until butter melts. Transfer to a small bowl and cool. Drain and scatter wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Brush cooking grates clean with a stiff wire brush*. Grill wings over indirect med heat, with lid closed as much as possible, until meat is no longer pink at bone, 20-3) min, turning and basting with glaze once of twice during the last 20 min of cooking. I would serve these with pineapple/poppyseed coleslaw, and balls of fruit*, along with a pile of napkins*!!
"Allow beauty to shatter you regularly. The loveliest people are the one who have been burnt or broken, and torn at the seams, yet send their open heart into the world to mend with love again, and again, and again. You must allow yourself to feel".
Have FUN today!!!
Love,
Machete Milletti
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