Rinse the chicken wings with water, and pat them dry with a paper towel. 

Coat the dry chicken wings in baking powder. Then, add a generous amount of BBQ rub. 

Set your kettle grill to 400 degrees Fahrenheit. After the charcoal is lit, add your wood chunks. 

Once the wood chunks begin to smoke, add your heat shield open halfway. 

Place the seasoned chicken wings on the part of the heat shield that is closed to protect them from the flame. 

Add the chicken wings to the part of the grill over the heat deflector, and let them grill until the internal temperature reaches 155 degrees Fahrenheit. 

Transfer the wings to the direct side, and let them grill until they reach an internal temperature of 170 degrees Fahrenheit. Be careful not to let them burn! 

Remove the mango habanero chicken wings from the grill, and tent them with foil to keep them warm. 

Prepare the Glaze

While the wings are smoking, make your glaze by combining the mango habanero preserves, rice wine vinegar, and honey in a sauce pot. 

Bring the mixture to a low simmer on the stove, and simmer until it is reduced by half. 

Drizzle the glaze over the grilled wings, and serve warm with additional sauce on the side. 

Tips for Success

 

Make sure to remove all moisture from the wings before you begin. Otherwise, the seasonings won’t stick, and the wings won’t get as crisp. 

Coat the grill grates with a bit of avocado oil (dip into a paper towel, and brush onto the grates) before placing the chicken wings on the grates so they do not stick.

Keep a close eye on your wings, and use a meat thermometer to ensure they cook perfectly. 

Don’t skip letting the grilled mango habanero wings rest before glazing and serving. This allows the natural juices to redistribute, keeping the wings tender and juicy. 

Add more or less BBQ rub and glaze as desired to suit your flavor preferences.