Grilled Cajun Chicken Wings

Ingredients

• For the rub:
• 1 tablespoons baking powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 pounds chicken wings, cut into drumettes and flats
• For the sauce:
• 1/4 cup butter
• 1/4 cup Louisiana-style hot sauce
• 1 tablespoon Worcestershire sauce
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Grab a small bowl and stir together the cayenne, pepper, salt, cumin, oregano, thyme, onion powder, garlic powder, paprika, and baking powder. Use paper towels to get the chicken wings nice and dry, then put them in a large bowl. Scatter the seasoning over the wings and toss until they are coated all over. Set a wire rack inside an aluminum foil-lined baking sheet, then spread the wings out in a single layer with a little room between them. Refrigerate the baking sheet with the wings for 8 hours to overnight.
2. When you are ready to cook, melt the butter in a small saucepan over medium heat. Stir in the hot sauce and Worcestershire sauce, then keep the sauce nearby.
3. Fire up 1 chimney full of charcoal. Once every piece is lit and coated with gray ash, pour the coals onto 1 side of the charcoal grate. Put the cooking grate in place, cover the grill, and let it heat for 5 minutes. Scrub the grate clean, then oil it. Arrange the wings skin side up on the cool side of the grill, cover, and cook until the skin is browned and crisp, about 45 minutes.
4. Tip the wings into a large bowl, add the sauce, and toss until they are thoroughly coated. Move them to a platter and serve immediately.