BREAKDOWN
Serves: 6 to 8
Cooking Method: Indirect Heat
Cooking Time: 35 to 40 Minutes
INGREDIENTS
12 whole chicken wings cut into wings and drumettes (24 pieces total)
Jerk Paste
1 to 2 habanero peppers, seeded
1/4 cup olive oil
1 tbsp. soy sauce
7 tsp. salt
2 tbsp. brown sugar
4 tsp. black pepper
4 tsp. garlic powder
2 tsp. ground allspice
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
Hot Buttered Rum BBQ Sauce
1/2 cup unsalted butter
1 cup spicy barbecue sauce
2/3 cup dark rum
1/2 cup Frank’s Original Hot Sauce
PREPARATION
1.Set up an outdoor grill for indirect cooking by firing only one side of the grill. Preheat the grill to 400°F.
2.For the jerk paste: In a food processor, combine the habanero peppers, olive oil, soy sauce, salt, brown sugar, black pepper, garlic powder, allspice, cinnamon, ginger, cloves, and nutmeg. Pulse until a paste is formed.
3.Apply the jerk paste liberally to all sides of the chicken wings. Put the chicken wings over indirect heat and close the grill lid. Cook about 30 to 40 minutes. For crispy skin and tender wings, the internal temperature should reach 195°F. Set the wings aside.
4.For The Hot Buttered Rum BBQ Sauce: In a medium saucepan, melt the butter over medium-low heat. Add in the barbecue sauce, dark rum, and hot sauce. Bring to a simmer and reduce by 1/3, about 15-20 minutes. Stir occasionally to prevent the sauce from sticking.
5.Toss the grilled chicken wings with the Hot Buttered Rum BBQ Sauce and serve.
