Mango Spice Chicken Wings
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.
  • 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
  1. In a small bowl, mix the salt, cinnamon, cumin, cayenne, and garlic powder together.
  2. Season the chicken wings with the spice mixture.
  3. Refrigerate while you set up your cooker.
  4. If you are cooking on a Big Green Egg, set your cooker up for raised direct at 325F.
  5. Cook for about 45 minutes to 1 hour with the thick skin side up.
  6. Flip and cook for another 15 minutes or so with the thick skin side down.
  7. While the chicken wings cook, sauté the minced garlic in ½ tablespoon of butter.
  8. Put the garlic, mango chutney, and balsamic vinegar into a food processor and pulse until smooth.
  9. Once the wings are cooked, place them into a large bowl and toss with the glaze.
Recipe by Necessary Indulgences at