Campfire Barbecue Chicken Wings
These campfire wings get their flavor from a dry rub of cayenne, salt and black pepper, followed by a sauce of tomato paste and molasses. Only three drops of liquid smoke go in, which is enough to suggest a smokehouse without overwhelming the sweetness. Warming the sauce in the microwave helps everything blend, and keeping a quarter of it back means you serve with a clean, uncontaminated dipping sauce. Marinate them as long as you can.
Instructions
Mix the cayenne, salt and black pepper in a bowl, then toss the wingettes in it until every piece is coated. Cover and put the wings in the refrigerator.
Stir the tomato paste, molasses, liquid smoke, cider vinegar and white wine together in a microwave-safe bowl. Heat it in the microwave until warm and smooth, then let it cool completely.
Set aside about one quarter of the sauce for serving. Brush the rest over the wings on all sides, or seal the wings in a zip-top bag with that portion of sauce and turn them to coat. Refrigerate for as long as you can, since a longer rest gives a deeper flavor.
Cook the wings on the grill over your campfire, turning them as needed, until a thermometer in the thickest part reads 165 °F.
Move the wings to a plate and cover them. Let them rest for 5 minutes, then serve with the reserved sauce for dipping.
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