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To make great wings there are several options:
You can use fresh or frozen chicken wings. For fresh wings, simply rinse them off with water and throw them right on the Bar-B-Que. You can also pre-boil them before putting them on the grill; this will cook out some of the grease and reduce flair ups.
I like to pre-boil my wings for about 15 minutes over medium to high heat. You want the water to reach a full rolling boil. Drain the wings and rinse one more time before placing them on the grill.
Now is a good time to place a foil pan on the grill and pour in a bottle of my sauce. Warm the sauce over a medium-to-medium low heat, as it heats the brown sugar will start to thicken.
Place your wings on the grill over medium heat and brown.
I do not add any sauce to the wings until they are nice and brown with the grill marks on them. If you add, the sauce to early the sugar will burn before they have cooked all the way.
Once the wings are nice and brown then I start coating them with sauce. You can use a brush or a Bar-B-Que mop or I like to use the tongs and just flip the sauce directly on to the wings from the foil pan. It is important at this point to keep turning the wings so they do not burn. By this time, the sauce in the pan will have started to reduce and the brown sugar will have begun to caramelize. Move the wings from the grill into the pan and let them cook for another 10 minutes. Cooking the wings in the foil pan and the sauce caramelizing is what makes them all sticky and gooey.
If you have sampled them at the farmers market, this is the way we cook them every time.
Please share the wings and the sauce with your friends.