Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

¼ cup chili powder

1 tablespoon freshly ground black pepper

1 tablespoon brown sugar

CAROLINA BBQ SAUCE

3 tablespoons flavorless cooking oil

1 medium yellow onion, chopped

4 cloves garlic, minced

1 cup brown sugar

2 cups ketchup

¾ cup vinegar, any kind ¼ cup Worcestershire sauce ¼ cup your favorite hot sauce 2 green onions, ends trimmed, minced

1 teaspoon salt

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the chili powder, pepper, and sugar. Add the wings, and mix thoroughly, rubbing the spices into the skin. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

To make the sauce, place a 12-inch sauté pan over medium heat. Add the oil. Add the onion. When the onion browns, about 6 minutes, add the garlic. After 30 seconds add all the remaining sauce ingredients. Bring to a low boil, then reduce the heat to low and simmer for 15 minutes. Let cool and refrigerate if made more than 2 hours before using.

Combine the wings with the sauce. If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the sauce. When the barbecue is preheated, brush the grill with oil, then add the wings. Regulate the heat at a medium temperature. Grill the wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the sauce until the skin turns an even mahogany color and the meat is tender.

Remove the wings from the barbecue. Cut each in half through the joint to separate "drumstick" from wing. Serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.