II was having such great results from the recipes in the COOK'S ILLUSTRATED SUMMER GRILLING GUIDE 2010
that I decided to revisit some of the earlier editions. This recipe came from the 2009 edition. The wings received a simple rub and they were cooked indirectly for 20 minutes. I added apple chips to the smoker drawer to give the wings a touch of smoke. I also threw some GRILLED NEW POTATOES
on the lit burners being used to heat the wings indirectly. The recipe had 6 different BBQ sauce recipes to chose from. I picked one called Fiery Mustard BBQ Sauce which was a blast of hot & sweet. The sauce went on the wings after they had finished cooking indirectly and went over the lit burners for a quick sear. When the wings were done they got some more BBQ sauce. The sauce was used for dipping the finished wings in too. The wings were nice and crispy and the sauce was amazing with a spicy blast & a sweet citrus flavor. Bottom line: No leftovers.