Ingredients Instructions

Marinade

1/2 cups ketchup 1/4 cups balsamic vinegar 2 tablespoons packed dark brown sugar 4 teaspoons granulated garlic 4 teaspoons Worcestershire sauce 1 tablespoons hot pepper sauce 2 teaspoons Dijon mustard 2 teaspoons paprika 2 teaspoons pure chile powder

 

20 chicken wings, about 3 pounds total, wing tips removed Extra-virgin olive oil

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1. In a medium bowl whisk the marinade ingredients. Place the wings in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
2. Prepare the grill for indirect cooking over medium heat (350° to 450°F) .
3. Remove the wings from the bag and discard the marinade. Lightly brush the wings with oil. Brush the cooking grates clean. Sear the wings over direct heat, with the lid closed, until well marked, 4 to 6 minutes, turning once. Then move the wings over indirect medium heat and continue cooking until the meat is no longer pink at the bone, 10 to 20 minutes, turning once or twice. If desired, during the final few minutes, move the wings over direct heat to crisp the skin a bit more, turning once or twice. Remove from the grill and serve warm.