I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the rub, but they provide a perfect mix of sugar and spice, and the bourbon-spiked sauce coats the wings in yet another layer of bold flavor. If you prefer the grill to the oven, grill the wings over medium indirect heat (about 400F) for about 40 minutes, until they are almost done, before adding the sauce.
To make the rub:
Note: Chicken wingettes are chicken wings that have been chopped between the joints, with the wing tips discarded. Many of the large poultry producers sell chicken wingettes. Fresh wingettes are better than the frozen ones, as the latter tend to be dry when baked. Or do it yourself: Chop whole chicken wings between the joints with a cleaver or heavy knife and discard the tips (or save them for another use, such as stock).