"It’s easy to customize right on game day if you make the rub and the glaze ahead, and although there might be other tailgate parties serving wings, the scent of these cooking in cast iron on a grill will make you a winner whatever the outcome for your favorite team. They’re anything but ordinary."
10 whole chicken wings, cut at joint, [20 pieces in total, 10 single-boned sections and 10 double-boned sections, discarding wing tips]
Jean Paul’s Dry Rub for Wings
6 oz paprika
3.5 oz salt, kosher
3 oz light brown sugar
3 oz Ras El Hanout (or substitute curry powder)
1.5 oz garlic powder
1 oz onion powder
1 oz mustard powder
1 oz marjoram
.5 oz cayenne pepper
1 can chipotle pepper
4 oz chipotle tabasco pepper sauce
1/4 cup mild honey or molasses
1 teaspoon kosher salt
1/4 cup orange juice
For the Dry Rub: Mix all ingredients together thoroughly. Store in an airtight container until ready to use to avoid clumping from moisture.
For the Chipotle Glaze: Open the can of chipotle peppers and drain the adobo sauce. Remove the seeds from the canned chipotle peppers. In a blender puree the drained and seeded chipotle peppers, salt, Tabasco, orange juice, and honey until smooth. Remove the puree from the blender and place in sauce pot and cook on low heat for 8 minutes. Use immediately to coat wings or refrigerate in an airtight container for up to 5 days.
Cooking the Wings:
Method One – high fire, caramelized: place Smithey directly onto high heat grill, adding two tablespoons vegetable oil. Salt and pepper wings and place into hot skillet. Allow wings to caramelize, flipping occasionally until meat is cooked and outside skin is golden brown. Remove from heat and place wings in mixing bowl, tossing with a generous amount of dry rub or Chipotle Glaze (or both!) Return to skillet for serving.
Method Two – offset heat and smoked: rub your wings with a generous amount of dry rub inside your skillet. Place skillet onto grill and cover, maintaining a low heat of 225 degrees for 2 hours or until completely cooked. Finish with more dry rub or toss in Chipotle Glaze.