Source: Grill It! by Bobby Flay
adapted by There's Always Thyme to Cook
1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
salt and freshly ground black pepper
4 tablespoons oil
2 -3 teaspoons ground coriander
2 -3 teaspoons ground cumin
2 teaspoons Spanish paprika
3 pounds chicken wings (I used drumsticks and took the skin off)
Heat grill to medium-high.
Whisk together the honey, chipotle puree, the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
Rinse the chicken under cold water and pat dry with paper towels. If you are using wings, then cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint. If using drumsticks, remove the skin if you like, easier to do by holding the bottom of the leg with a paper towel and taking another paper towel and pulling the skin down and then off.
Place the chicken in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the chicken over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
Transfer the chicken to the large bowl, brush with the reserved glaze, and toss to coat.
My Notes: I roasted the drumsticks in a 350 degree oven until they were mostly done, then finished on a gas grill!