½cupunsalted peanut butter(we use natural peanut butter with no added sugar)
¼cupnear boiling water(Or at least 120 degrees Fahrenheit)
½cupFrank’s RedHot hot sauce
2tablespoonssoy sauce(We use low sodium sauce. Substitute Tamari works if you want gluten free.)
½lime, juiced(About 1 tablespoon)
1teaspoonfreshly grated ginger
Spicy Peanut Sauce
In a small bowl add peanut butter and hot water. Use a whisk to combine and liquify. After it's thinned out, add the remaining ingredients and whisk again to combine. It should have the consistency of a thin pancake batter.
Preheat Grill: Prepare the grill for two-zone cooking, targeting 400 degrees F.
Season Wings: In a small bowl combine the seasonings and corn starch. Place the wings in a 1-gallon plastic baggie, then pour the dry rub mix into the baggie. Seal and shake vigorously. They are now ready to grill.
Grill Wings: Place the seasoned wings on the indirect side of the grill. Cover the grill and grill wings for 15 minutes. Then flip the wings and grill an additional 15 minutes.At this point the wings should be crispy on all sides to the touch. If not place them on the direct side of the grill and finish over direct heat for about 1 minute per side to crisp up. Watch the wings if grilling direct as the fat in the skin may cause flare ups.
Toss Wings with Sauce: Place the warm wings in a large bowl. Pour two-thirds of the sauce in the bowl and then toss them together to coat the wings. Place the remaining sauce in a bowl to use for optional dipping. Serve and enjoy!
Chef’s Tip – Use a good instant read thermometer like the Thermoworks Thermapen One to make sure the chicken is done. While the minimum safe zone for chicken per the USDA is 165 degrees F, the flats and drums actually taste better when cooked to 175 – 180.Bringing the Sauce and Wings Together - As soon as the wings come off the grill, place them in a large bowl and then toss with the sauce while the wings are still hot. Note on the Spicy Peanut Sauce: If the sauce starts to thicken up, you can thin it out to your desired consistency by adding more liquid. Start with another tablespoon of hot water, then you can add more hot sauce (if you want it a little spicier), or soy (if you want more of that umami), or more lime juice (if you want more acid kick).