Grilled whole chicken wings with a smoky dry rub, finished with a buttery barbecue glaze, served with ranch and blue cheese dressing, Jalapeño Poppers, and Deviled Eggs. This is for 50 to 60 wings (12 to 15 pounds), cooked in 2 to 3 grill batches for 10 people. Rub the wings and make the glaze in the morning.
Ingredients (serves 10):
- 50 to 60 whole chicken wings (12 to 15 pounds), patted dry
Dry rub:
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 3 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon chili powder
- 1 tablespoon black pepper
Barbecue glaze:
- 4 cups barbecue sauce (two 18-ounce bottles)
- 4 tablespoons unsalted butter
- 2 tablespoons honey
To serve:
- 3 cups dressing, ranch and blue cheese (about 1 1/2 cups each)
- 25 Jalapeño Poppers
- 24 Deviled Eggs halves
Morning prep:
- Mix the rub. Pat the wings dry, toss them with the rub, and lay them on racks set over sheet pans. Refrigerate uncovered until grilling; the dry surface crisps better on the grill.
- Put the ranch and blue cheese dressing in serving bowls and chill.
- Warm the barbecue sauce, butter, and honey together until the butter melts. Cool and refrigerate.
Instructions (at lunch):
- Set up the grill for two-zone heat (coals or burners on one side only) and bring it to about 375°F to 400°F. Heat the oven to 200°F for holding.
- Grill the first batch over indirect heat, lid closed, for 30 to 40 minutes, turning once, until the skin is browned and the wings reach 175°F to 185°F.
- Rewarm the glaze. Brush the wings with it and move them over direct heat for 1 to 2 minutes per side, until the sauce bubbles and caramelizes. Watch closely so the sugar does not burn.
- Move the finished wings to a foil pan in the warm oven and repeat with the remaining batches (2 to 3 in all, depending on your grill).
- Serve on platters with the ranch and blue cheese dressing, the jalapeño poppers, the deviled eggs, and extra glaze on the side.