together the rum, ancho powder, chile
de arbol, brown sugar, and salt in a medium saucepan
. Bring to a boil over high heat and cook until reduced by half. Remove from the heat, and then add butter.
Heat 2 inches of oil in a large high-sided pan until it reaches 365 degrees F on a deep-fry
Stir together the coriander
, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves
in a large bowl. Season the wings with salt and pepper and toss them in the jerk rub. Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes. Remove them with a slotted spoon and put them on a plate lined with paper towels to drain
for a few minutes, and then transfer the wings to a large bowl.
Add the brown sugar-rum glaze
and chopped cilantro
and toss to coat each wing. Serve with the Chimichurri Sauce.