Monday, April 24, 2017

honey jalapeno BBQ chicken wings... 40 minutes (plus marinating)

the goods:

dry rub:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon kosher salt
1 teaspoon ground peppercorn
1/2 teaspoon brown sugar
1/2 teaspoon cayenne pepper

3 pounds chicken drumsticks and drumettes
3 tablespoons olive oil
carrots and celery, for serving
ranch, or blue cheese dressing, for serving

honey jalapeno BBQ sauce:
5 jalapenos, diced and seeded
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, diced
1/2 yellow bell pepper, diced
3 garlic cloves, minced
2 cups tomato sauce
1 cup honey
1/3 cup apple cider vinegar
1/2 lime, juiced
3 tablespoons brown sugar
2 tablespoons yellow mustard
2 tablespoons worcestershire sauce
2 teaspoon liquid smoke
salt and pepper, to taste
Combine the rub ingredients in a large bowl. Run spices into drumsticks, liberally coating all of the pieces. Place the chicken in a zip-top back and refrigerate for 1 hour or up to overnight. Remove the chicken from the fridge 20 minutes prior to grilling.
In a saucepan, heat olive oil and butter over medium-high heat. Saute onions, garlic, and bell pepper until soft and translucent. Add tomato sauce, honey, apple cider vinegar, lime juice, brown sugar, yellow mustard, worcestershire sauce, and liquid smoke. Season to taste with salt and pepper, stir to combine, and remove from heat.
Heat grill to medium. Clean and lightly oil hot grates. Place chicken on the grill and close the lid. Allow to cook 20-25 minutes, turning once halfway through. Increase grill heat to high and generously brush cooked chicken with sauce. Grill for an additional 10 minutes, brushing with sauce every 2-3 minutes, until chicken is a bit charred and sauce is caramelized. Remove chicken from grill and brush again with sauce. Place under a foil tent for 5 minutes. Serve with celery, carrots, and blue cheese/ranch dressing.

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