Barbecue Chicken Wings

1. 1

   Cut 3 pounds of chicken wings into three sections; save the wing tips for stock.

2. 2

   Toss the wings with a little neutral oil to keep them from sticking.

3. 3

   Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat.

4. 4

   Leave one side of the grill cooler for indirect cooking.

5. 5

   Put the wings on the cool side of the grill.

6. 6

   Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.

7. 7

   While the wings cook, combine 1/2 cup ketchup, 2 tablespoons water, 1 tablespoon wine or rice vinegar, 1 teaspoon soy sauce, 1 teaspoon chili powder, 1 teaspoon cumin, 2 tablespoons finely chopped onion and 1 teaspoon minced garlic in a large bowl.

8. 8

   When the wings are cooked, add them to the bowl with the sauce, and toss to coat.

9. 9

   Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until theyre nicely browned on both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.