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
Course: Appetizers
Servings: 6servings
Ingredients
3poundschicken wings
salt and pepper
4TBSbutter
1tspworcesteshire
1-2TBSsmoky mustard
1TBSred chili flakes
sesame seeds for garnish
pumpkin spice syrup
1/2cuppumpkin puree
1cupwater
2/3cupbrown sugar
1tspcinnamon
1/2tspall spice
1/2tspnutmeg
1/2tspground clove
1/2tspground ginger
Instructions
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.
Notes
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.