Melt butter in a sauce pan over medium heat. Add onion and garlic and cook for 2-3 minutes. Add dark brown sugar, red pepper flakes, and rum. Reduce for 5-7 minutes to cook off alcohol. Remove from heat and add Hot Sauce and Vinegar Sauce. Store in a jar until ready to use.
Voodoo Ranch Dip
1 cup Blue Plate Mayo
1 cup Sour Cream
1 packet Ranch Seasoning
1 Tablespoon Killer Hogs Hot Sauce
1 teaspoon Malcom’s King Craw Cajun Seasoning
1 pinch Cayenne Pepper (more if you like it spicy!)
Combine ingredients in a small bowl and cover. Refrigerate for at least 3 hrs before serving.
Remove Wings from packaging and pat completely dry with paper towel. Arrange on platter and season with Malcom’s King Craw on all sides.
Prepare Weber Kettle grill for indirect cooking using a charcoal vortex on the fire grate. Fill the vortex with hot charcoal briquettes and place the cooking grate on the Weber. Adjust all vents to 100% open.
Arrange the chicken wings on the outer edges of the cooking grate away from direct heat. Place 1 chunk of peach smoker wood over the vortex for smoke flavor.
Rotate the lid 45 degrees every 15 minutes and flip the wings once the top side browns for even cooking. While the wings are cooking prepare the VooDoo Wing Sauce.
After 45 minutes of cooking, check the internal temperature with an instant read meat Thermometer. Remove the wings when the internal temperature reaches 190 degrees.