Directions

1. Prepare a charcoal grill for two-zone cooking and build a medium fire. When the coals are glowing red and covered with a fine gray ash, add a chunk of hardwood to the perimeter of the fire. Clean the grates well, then oil them.

2. Halve two of the oranges (or another citrus fruit) horizontally, and grill it cut-side down over direct heat until dark char marks appear, about 2 minutes. Slice the other oranges into 1/4-inch rounds and grill until charred on one side, about 1 minute.
   

3. Whisk together the salt, sugar, and Wing Magic in a bowl. Place the Border Dust on a small plate. Juice the orange halves. Moisten the rim of two rocks glass and dip them in the Border Dust to coat.
   

4. Combine the tequila, Ancho Reyes, Cointreau, 1 ounce of the charred citrus juice and the lime juice in a cocktail shaker filled with ice. Shake vigorously.
   

5. Fill the salt-rimmed glasses with ice and strain the margarita into the glass. Garnish with 1/2 round of charred orange.