Grilled Chipotle & Honey Wings

Recipe By: BUSH’S® Beans   Photo By: Bush’s® Beans
Recipe created for BUSH’S® Baked Beans by Chris Grove, author of the outdoor cooking blog
  • Prep: 15 Minutes
  • |
  • Cook: 45 Minutes
  • |
  • Total: 1 hour
  • For Rub:
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ¾ teaspoon dried minced garlic
  • ½ teaspoon black pepper, coarsely ground
  • ½ teaspoon brown sugar or Turbinado sugar*
  • ½ teaspoon red pepper flakes
  • ½ teaspoon chipotle chile powder
  • For Chicken Wings:
  • 4½ pounds chicken wing pieces, about 20 wings (wingettes and drumettes)
  • For Sauce:
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 4 tablespoons smoky barbecue sauce
  • 1 can (28 ounces) BUSH’S® Honey Baked Beans
  1. For Rub: In medium bowl mix together salt, paprika, garlic, black pepper, sugar, red pepper flakes and chipotle chile powder. Set aside.
  2. For Chicken Wings: Rinse wing pieces and dry with paper towel. Place wings on platter and distribute rub mixture evenly on both sides of wings.
  3. Set clean, well-oiled grill to medium heat (400 degrees F). When grill is hot, using tongs, place wings on grill and cook over indirect heat** with grill lid down, 20 minutes per side or until internal temperature reaches 170 degrees F.
  4. For Sauce: While wings are cooking, in small bowl mix together butter, honey and barbecue sauce. Set aside.
  5. Remove wings from grill using tongs and place in large bowl. Use caution as wings will be hot. Cover wings with sauce and toss to coat evenly.
  6. Using tongs, return wings to grill and cook with grill lid open over direct heat for 2-3 minutes per side until crispy (watch carefully to prevent sauce from burning). Remove wings from grill and place on platter.
  7. Serve with BUSH’S Honey Baked Beans.
* Turbinado sugar is a raw (brown) sugar that can be found in most local grocery stores and has a tendency to burn less than brown sugar, however, brown sugar can also be used. **To build an indirect heat fire with charcoal briquettes, ignite 4 quarts of briquettes (about 60 briquettes). Once coals are lightly covered in gray ash, divide coals to 2 sides of the grill, leaving a gap in the middle. Grill the wings over the gap.
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