1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Spanish paprika
3 pounds chicken wings
2 tablespoons sesame seeds, toasted
3 green onions, white and green parts, thinly sliced
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Heat your grill to medium-high
Whisk together the honey, chipotle puree, 1 tablespoon of the mustard,
1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of
the oil in a small bowl. Divide the glaze evenly between 2 bowls, one
small, the other large.
Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
Rinse the chicken wings under cold water and pat dry with paper towels.
Cut the tips off the wings and discard (or freeze and use for making
chicken stock). Cut each wing into 2 pieces through the joint.
Place the chicken wings in a large bowl, add the spice rub and the
remaining 2 tablespoons oil, and toss to coat. Season with salt and
pepper and place the wings on the grill in an even layer. Grill until
golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of
the grill to medium, turn the wings over, and close the lid of the
grill. Continue grilling until just cooked through, 15 to 20 minutes
longer, brushing with the small bowl of glaze every few minutes and
turning once during the last 10 minutes of cooking.
Transfer the wings to the large bowl, brush with the reserved glaze,
and toss to coat. Transfer to a platter and sprinkle with the sesame
seeds and green onions.
Serves 4 to 6
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