BBQ Brown sugar & smoked paprika wings

Mix in a bowl the garlic, sugar, paprika, salt, pepper, celery salt, onion salt and olive oil, add the wings to this mixture, mix until all wings are covered with the seasoning.

Put the seasoned wings into a covered bowl, or large freezer bag, and place in the refrigerator. Allow the wings to marinate in the refrigerator for at least two hours, up to 24 hours.

While the grill is heating, remove the wings from the refrigerator and place onto a cooking sheet. Pat the wings dry with paper towels. Drying the wings before grilling will allow for a crispier skin that better approximates the texture of a deep-fried wing.

Fire up the grill until the coals turn grey. Rearrange the coals a bit so one side of the grill is hotter. Begin to sear the wings then move them to the other side of the grill and cook for about 15 minutes.

Set up your grill for two-zone grilling. Turn all burners to high and heat the grill for 15 minutes. Turn half of your burners down to medium, leaving the other half of the burners on high.

Put the wings on the medium side of the grill and cook for 10 to 15 minutes, turning once, until the skin has turned slightly brown and fat has generally rendered from the skin.

Move the wings to the hot side of the grill and cook over high heat for three to seven minutes, turning once, until they are crispy. Remove from fire. Enjoy!