These wings have at least 3 layers of flavor: a robust spice rub, a fruity glaze, and the smokiness from the grill. Recipe adapted from Rick Roger's Kingsford Complete Grilling Cookbook.
Ingredients
3½ to 4 pounds chicken wings
1½ teaspoons coarse kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon cayenne pepper (or more for extra spiciness)
¼ teaspoon garlic powder
One 8-ounce jar Braswell's Mellow Mango Chutney
2 tablespoons balsamic vinegar
1-3 cloves of garlic, minced
½ TBS butter
Instructions
In a small bowl, mix the salt, cinnamon, cumin, cayenne, and garlic powder together.
Season the chicken wings with the spice mixture.
Refrigerate while you set up your cooker.
If you are cooking on a Big Green Egg, set your cooker up for raised direct at 325F.
Cook for about 45 minutes to 1 hour with the thick skin side up.
Flip and cook for another 15 minutes or so with the thick skin side down.