Crispy grilled wings brushed with a buttery pumpkin spiced rub served with a smoky mustard sauce. Tossed on the BBQ naked with just a salt and pepper seasoning and brushed during the final stages with a mouth watering buttery glaze with smoky pumpkin spices. These wings are the perfect snack or appetizer for game day gatherings that are ready in under 30 minutes.
These wings require no breading, no marinating rather only a small amount of prep. They get all their flavour from being cooked directly on the grill with direct heat. Simply pat them dry and season both sides with some salt and pepper and generously spray the grill with cooking oil. The grill adds that level of smokiness from being flame grilled. Since they aren’t big pieces of chicken but rather small with bones we recommend keeping your grill around 300 degrees F so it doesn’t get too hot too quickly and char the exterior of the wings too quickly as well as allow the inside to cook properly.
We like to brush the wings near the end so that the sugars in the mix don’t burn off but rather seep into the meat and caramelize a little on the exterior for a nice crisp taste. Butter is always your friend in the kitchen, it keeps meat tender and juicy just like you would enjoy it in a restaurant. We love using our seasonal favourite spices during this time of year also known as pumpkin spice. It’s such a versatile blend filled with warming, smoky spices why not pair them in a savoury recipe.
For the pumpkin spice blend we used our homemade pumpkin spiced syrup and mixed it with some browned butter. This is the same syrup we used to make our morning pumpkin spice lattes and the same thing we used for our cinnamon roll filling.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast
Crispy grilled wings brushed with a buttery pumpkin spiced rub served with a smoky mustard sauce.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
salt and pepper
1TBSred chili flakes
sesame seeds for garnish
pumpkin spice syrup
Preheat BBQ to 300 degrees F. Generously spray grill in cooking oil before adding the wings.
Use paper towel to pat wings dry and season both sides with salt and pepper.
While the grill is warming make the pumpkin syrup. In a saucepan bring sugar and water to a slow boil. Stir occasionally. Once the sugar has dissolved, add the pumpkin puree and spices. Stir until fully incorporated. About 4 minutes taste and adjust the pumpkin spice at this point. Transfer to a glass jar and let cool. In the same pan, add butter and cook for 5 minutes to brown slightly. Transfer butter into a container that you will use to baste the wings. Add 4 TBS of the pumpkin syrup to the butter with 1 TBS chili flakes. Add additional syrup for stronger pumpkin spice taste.
Place the wings directly on the grill. Avoid over crowding. Let cook 4-6 minutes per side. Brush with pumpkin butter during the last 2 minutes of cooking. Remove the wings and cover to keep warm while you make the dipping sauce.
Heat a saucepan to medium heat. Add the remaining pumpkin butter to the pan along with mustard and Worcestershire. Add more butter and pumpkin syrup if you feel like you don’t have enough left. Allow the sauce to thicken slightly stirring occasionally.
Sprinkle wings with sesame seeds and serve with sauce on the side immediately.
For baked wings: preheat oven to 425 degrees F. Line baking sheets with foil. Place wings on sheet and baste in the butter. Baking for 25 minutes flipping halfway and basting a second time.