I had a package of wings left over from my Memorial Day BBQ CHICKEN WINGS WITH FIERY MUSTARD BBQ SAUCE
. This time I made a recipe from Paul Kirk’s Championship BBQ and it used ingredients I already had on hand. The sauce was spicy blend of horseradish, chili sauce, vinegar, Worcestershire sauce, a hot pepper sauce, butter & lemon. Like the sauce I made on Memorial Day the sauce was VERY spicy when first mixed but an hour later had mellowed to mere quite spicy. Kirk has you direct grill the wings all the way, but using medium heat . During the second half, after the wings get turned, they also started getting basted with the sauce. I was very pleased with the results. For wings that are this easy to make, they are very tasty, have a great crispy skin and still were mist on the interior. You can’t ask more from a grilled wing.