Smoky Blackstrap Rum Grilled Wings

Smoky Blackstrap Rum Grilled Wings: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 tablespoon (7 g) smoked paprika (or Hungarian hot paprika for fiery wings)

1 teaspoon Sucanat or brown sugar
1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/2 teaspoon each salt and fresh-ground black pepper

1/4 teaspoon cayenne pepper

2 pounds (905 g) chicken wings (about 12), cut and prepared as directed (see page 215)

3 tablespoons (45 ml) low-sodium tamari (or low-sodium soy sauce)

2 tablespoons (28 ml) dark rum

1 1/2 tablespoons (30 g) blackstrap molasses

Cooking Instructions:

Preheat the grill to medium-low.

In a small bowl, combine the paprika, Sucanat, onion powder, garlic powder, dry mustard, salt, and peppers and mix well. Sprinkle evenly over the wings to coat. Grill for about 15 minutes, or until cooked through, turning halfway through the cooking time. If the wings are blackening too fast, reduce the heat to low.

While the chicken is grilling, in a small pan over medium-high heat, whisk together the tamari, rum, and molasses and bring to a low boil. Reduce the heat and simmer for 2 minutes, stirring frequently to prevent a boilover. Baste the chicken with the rum mixture 7 minutes into grill time and again just before removing from the heat.