Étapes

• Step 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• Step 2

  If you bought whole chicken wings, remove the tip and separate the drumettes and wings from each other. Pat them dry. Discard the wing tips or save them for chicken stock.

  Ingrédients

  • 3 Pound ailes de poulet

• Step 3

  Combine all of the dry rub ingredients in a medium bowl. Add the oil and whisk to combine. Add the chicken wings and toss well to coat.

  Ingrédients

  • 2 Teaspoon poudre de chili ancho

  • 2 Teaspoon cassonade

  • 1 Teaspoon flocons d’ail

  • 1 Teaspoon cumin

  • 1 Teaspoon sel cachère

  • 1 Teaspoon poudre de chili

  • 2 Tablespoon huile végétale

• Step 4

  For the Glaze: Combine glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken, about 3 minutes. Keep the syrup warm while waiting to glaze.

  Ingrédients

  • 1/4 Cup miel

  • 1/4 Cup jus d’ananas

  • 3 Tablespoon tequila

  • 1 1/2 Tablespoon Sauce Piquante

  • 1 1/2 Tablespoon Beurre

  • 1 1/2 Tablespoon jus de lime

• Step 5

  Place the wings directly on the grill grate and cook, turning once, until the internal temperature of the wings reach 155-160℉, about 20 minutes.

  500 ˚F / 260 ˚C

  155 ˚F / 68 ˚C

• Step 6

  Brush the wings with the glaze and continue to cook until the internal temperature reaches 165-175℉, about 5-10 minutes longer.

  500 ˚F / 260 ˚C

  165 ˚F / 74 ˚C

• Step 7

  Serve warm. Enjoy!