recipe from Greg Rempe, host of The BBQ Central Show

serves 6 as appetizer

3 pounds chicken wings, joints separated, tips removed (save for stock)

Dry Rub
3/4 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon cayenne powder
2 teaspoons paprika
1 teaspoon salt
freshly ground black pepper

1. Mix all ingredients of the dry rub in a large bowl or sealable bag. Add the wings and toss to coat evenly.

2. On charcoal grill: Start your kettle grill with a bucket full of coal, wait till they’re nice and hot. When ready, dump the bucket on one side of the grill leaving the other side bare. Put the wings on the hot side the grill. Cook the wings until the coating starts to caramelize and you get some black grill marks, flip the wings and and repeat. Move them to the cool side of the grill, cover and cook for 30-35 minutes (less time if you like your wings juicy, Greg likes his drier).

On gas grill: Turn one side of the grill to high heat, the other side on medium-low heat.

In oven: Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil (this is an important step unless you want to spend an hour scrubbing your pan after cooking). Lay a baking rack on top of the baking sheet and place the chicken wings on top of the rack. Bake for 20 minutes, flip the wings and bake for another 15-20 minutes.