Barbecue Wings
Photo: Emilian Robert Vicol from Com. Balanesti, Romania, CC BY 2.0
These barbecue wings get their flavor from a dry rub of paprika, lemon pepper and cracked black peppercorns, plus a coat of sauce applied before the wings ever reach the fire. The long rest in the refrigerator lets the seasoning sink in. Cooking over charcoal with hickory wood chips adds a smoky edge that a gas grill cannot match, and a short foil-covered rest keeps the meat juicy.
Instructions
Mix the paprika, lemon pepper, salt, cracked peppercorns and the cayenne, if you are using it. Toss the wings in the seasoning until they are evenly coated.
Brush the wings on all sides with the barbecue sauce. Refrigerate them for as long as you can, since a longer rest gives the seasoning more time to work.
Light 4 ½ pounds of charcoal in a chimney starter. Once the coals are covered in grey ash, spread them evenly across the bottom of the grill and put the grate back on.
Place the wings on the grate and cook them, turning often so the sauce browns without burning. They are done when the internal temperature reaches 165°F.
Move the wings to a plate and cover it tightly with aluminum foil. Let them rest for 5 minutes before serving.
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