Combine the rub ingredients in a large bowl. Rub spices into wings, liberally coating all portions of the chicken. Place the chicken in an air-tight sealed container and marinate in the refrigerator for 1 hour or more, up to overnight. Take the chicken out of the refrigerator 20 minutes prior to grilling.
Honey Jalapeño Chicken Wings & Drumsticks
Spicy jalapeño combined and a sweet honey sauce make these wings and drumsticks a “betcha can’t eat just one” flavor fest.
Preheat the grill to medium, 300-350°F. Place wood chips on top of the grill grates.
Place chicken on the grill. Close the lid and grill 20-25 minutes, turning chicken once after 10 minutes and basting intermittently with olive oil.
In a saucepan over medium heat, combine olive oil and butter. Add the jalapeños, onions and peppers. Cook until soft and translucent. Add garlic and continue to cook for a few minutes. Then, stir in tomato sauce, honey, vinegar, lime, brown sugar, mustard, Worcestershire sauce, liquid smoke, salt and pepper. Simmer for 5 minutes. Transfer the sauce to a blender and pulse until smooth and set aside.
When the chicken reaches an internal temperature of 150°F (about 20 minutes), increase the grill temp to high. Liberally brush wings with barbecue sauce. Grill for an additional 10 minutes, brushing chicken every 2-3 minutes as sauce begins to caramelize.
Remove chicken from the grill and brush again with sauce. Place under a tin foil tent for 3-5 minutes.
Combine all ingredients for the blue cheese dip in a bowl and set aside.
Serve the wings with carrots, celery and creamy blue cheese dip.