Over the years, I have grilled thousands of wings trying to come up with the perfect sauce.

I have found that it is better to cook the chicken or pork first without sauce so it does not burn. Most sauces have sugar in them and this is usually what burns first.

I realized that by using a foil pan while I am grilling it makes my barbeque come out better and enhances my sauce. I like to place a foil pan on the grill and pour in a bottle of sauce.

As it starts to cook, the brown sugar starts to thicken the sauce. You want it to heat up so it bubbles around the edges but not so hot, that it burns. When your chicken is about done cooking move it into the foil pan and make sure it is covered with sauce.

It is important to keep a close watch on your grill at this point and move the chicken into the pan before it burns. Lower the heat a little and start moving the chicken back and forth between the grill and the pan. This insures that the chicken is coated with sauce and with the heat of the grill; it starts to caramelize the sauce and makes it all sticky and gooey.

By using the pan with my sauce, it makes for some of the most delicious ribs and chicken you will ever eat. Be sure to watch our video on how to make the best ribs using this cooking technique.