Grilled Chicken Wings

It’s easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.

• 2 lb. chicken wings (about 10 whole wings), split at the wing joints as shown below (discard the wingtips or save for stock)
• Kosher salt and freshly ground black pepper
• Oil for the grill
• 1 sauce recipe—choose from the following: 
  Buffalo-Style Sauce with Rosemary & Lemon
  Spicy Peanut Sauce
  Asian-Style Barbecue Sauce
  Honey-Mustard Thyme Sauce
  Scallion-Jalapeño Salsa
  
  or Sweet & Sour Orange Glaze

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp. salt and 1/4 tsp. pepper.

Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they’re browned and crisp and completely cooked through, about 20  min.; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.

Use a sharp chef's knife to split the wings at the joints, saving the middle section and drumette for grilling.

As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings (unless the sauce recipe instructs otherwise). Serve immediately on a platter and with plenty of napkins.