Ingredients
Spicy rub
10 tablespoons hot Hungarian paprika
6 tablespoons garlic powder
6 tablespoons kosher salt
5 tablespoons freshly ground black pepper
3 tablespoons cayenne pepper
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons chipotle chile powder
2 tablespoons ancho chile powder
1 tablespoon guajillo chile powder
Wings
1/3 cup coarse salt
1/3 cup firmly packed brown sugar
2/3 cup spicy rub (divided)
1/4 cup hot red pepper sauce
1/4 cup warm water
5 pounds chicken wings, sectioned
2 quarts buttermilk
Preparation
To make rub: Mix all ingredients in a medium bowl, using a whisk to thoroughly blend. Store leftovers in an airtight container for up to 2 months. Makes 2 1/2 cups.
To make wings: Add the salt, brown sugar, one-third of the rub, hot sauce and warm water in a 2-gallon food storage bag. Seal; shake. Add the wings. Pour the buttermilk into bag. Press the air out of the bag. Seal. Refrigerate 4 to 6 hours, turning the bag once or twice.
Prepare a grill for indirect medium heat (see note). Drain wings; set on a baking sheet. Coat wings with remaining rub mixture. Place wings on the grill. Cook 15 minutes; turn wings. Cook until wings test done, 30 to 40 minutes, moving to cooler parts of the grill if needed.
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium.
