My favorite BBQ recipe: Mastering Technique Basic Chicken Wings

Chicken wings have a lot of skin that drips fat into the fire. Keep a spray bottle handy to douse any flare-ups. It also helps to keep the grill covered to limit the oxygen supply, which kills the flames. We marinate the wings in Sweet, Hot, and Sour BBQ Sauce here as a basic flavor example, but you can flavor the wings however you like. Garlic-Plum Barbecue Glaze, Hot Pepper–Bourbon Syrup, Mustard-Molasses Glaze, and Thai Coconut Peanut Sauce all make good sauces for tossing with the wings.

TIMING
Prep: 10 minutes (plus 5 minutes for sauce)
Marinate: 2 to 8 hours
Grill: About 20 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Large disposable aluminum pan.

THE GRILL
Gas:
Direct heat, medium (350F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen
coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 pounds chicken wings (about 8 whole wings)
1 cups Sweet, Hot, and Sour BBQ Sauce
Oil for coating grill grate
cup (1 stick) butter.

DIRECTIONS
1. Cut off and discard the tips from the chicken wings. Cut the wings into 2 pieces through the central joint. Put the wings in a 1- gallon zipper-lock bag. Add cup of the sauce and reserve the rest. Press the air out of the bag and seal the top. Massage the sauce into the wings, then refrigerate for 2 to 8 hours.
2. Remove the wings from the refrigerator about 20 minutes before grilling.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the wings on the grill and cook until well browned all over and no longer pink in the center near the bones, 10 to 12 minutes per side.
5. Meanwhile, melt the butter in a large disposable aluminum pan on the side of the grill (or in a saucepan over a separate burner). Stir in the remaining cup barbecue sauce until combined. Toss the grilled wings with the sauce in the pan. Or put the sauce and melted butter in a big bowl and toss with the wings until fully coated. Serve warm.