Ingredients

• 3 lbs chicken wings (drumettes and flats)
• 1 tsp salt
• 1 tsp pepper
• 2 tsp paprika
• 2 tsp garlic powder
• 1 cup barbecue sauce (we love mustard varieties and vinegar-based; use whatever is your favorite)

Directions

1. Get the charcoal going in the grill.
2. Meanwhile, place the chicken wings in a large bowl. In a small bowl, stir together the salt, pepper, paprika, and garlic powder. Generously sprinkle the mixture over the chicken wings. Toss around until they are all evenly coated.
3. Once the charcoal is heated throughout (wait until it stops smoking; the coals will look white), pile the charcoal in the middle of the grill.
4. Place the wings around the edge of the grill (in indirect heat) and allow to cook for 30-50 minutes, flipping once, until the chicken reaches 150 degrees. Note: the timing on this can vary greatly, depending on the temperature in your grill and the size of your wings. A meat thermometer is your friend; start checking the temperature after about 20 minutes to gauge how much time you'll have left.
5. Once the chicken temperature reaches 150 degrees, place the wings in a bowl and add the barbecue sauce. Toss to evenly coat and add the wings back to the grill over the center of the coals (this time they will cook over direct heat). The direct heat will give the wings a crispy outside.
6. While the wings are cooking over the direct heat, make sure you are continuously turning them to avoid burning. Keep cooking and turning until the thermometer reads 165-170 degrees (between 5 and 10 minutes).
7. Serve hot with your favorite dipping sauce.