Hot Wings

Football season has started.  It is time for some hot wings on the egg.

Ingredients:
6 pounds chicken wings
1 cup wing sauce
1 tablespoon corn starch
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon lemon zest
1 teaspoon dried thyme
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon celery salt
1 teaspoon mustard powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all the spices (everything but the wings and the sauce) in a small bowl. Stir to combine.

Put the wings in a large bowl and dust with about a third of the rub. Toss the wings. Add another third of the

rub and toss again. Repeat with the remaining rub, making sure that all of the wings are covered with the

rub.

Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the

refrigerator for 2 to 6 hours.

Set your grill up for a direct cook at 350°. Use an extender of the BGE to move the grate up little further from

the flames.

Arrange the wings in a single layer on the grate. Grill the wings for 20 minutes, flip and cook for another 20

minutes, or until the wings are golden brown. Mop the wings with the sauce and cook for another 5 minutes.

Flip, mop and cook for another 5 minutes. Repeat one or two more times until the wings are crisp and coated

in sauce.

Remove the wings to a plate and drizzle with any remaining sauce. Serve hot from the grill with bleu cheese

dressing and celery sticks.