Wing and a Prayer
Charcoal-Grilled Chicken Wings with Maple-Bourbon Glaze
1 hour 10 minutes
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
American barbecue meets a little frontier alchemy in these wings: first dry-rubbed, then grilled over charcoal, and finally lacquered with a sweet, smoky, boozy maple-bourbon glaze. You'll master the art of balancing caramelization with sticky glaze without burning the sugars, wings that are equal parts science experiment and irresistible appetizer.
Equipment needed
- Charcoal grill
- Wire rack
- Baking sheet
- Small saucepan
- Grill brush
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings very dry with paper towels. Place them in a large bowl.
- 02In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle this dry rub over the wings and toss until evenly coated.
- 03Drizzle the wings with the vegetable oil and toss again to coat.
- 04Arrange the wings in a single layer on a wire rack set over a baking sheet. Refrigerate, uncovered, for at least 30 minutes or up to 4 hours.
- 05While the wings rest, prepare a charcoal grill for two-zone cooking: build a medium-hot fire on one side and leave the other side cooler for indirect heat.
- 06Meanwhile, make the maple-bourbon glaze: In a small saucepan, combine the bourbon and maple syrup. Bring to a simmer over medium-high heat and cook for 2-3 minutes to reduce slightly. Lower the heat and stir in the butter, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Simmer until glossy and slightly thickened, 3-5 minutes. Remove from heat and set aside.
- 07When the grill is ready, oil the grates. Place the wings over indirect heat, cover the grill, and cook for about 20 minutes, turning once halfway through.
- 08Move the wings over to the hot side of the grill. Grill, uncovered, turning every minute or so, until the wings are crisp and golden brown, about 5 minutes.
- 09Brush the wings generously with the maple-bourbon glaze. Move them back to indirect heat, cover, and cook for another 8-10 minutes, brushing with more glaze halfway through.
- 10Transfer the wings to a platter and brush with any remaining glaze. Let rest for 5 minutes, then sprinkle with chopped fresh parsley and serve.
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