You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.
Recipe information
Yield
serves 12
Ingredients
24 whole chicken wings
3 tablespoons olive oil
Coarse salt and freshly ground pepper
Pierre’s Barbecue Sauce (page 272)
Preparation
Step 1
Preheat the oven to 400°F. Divide wings between 2 rimmed baking sheets. Drizzle each sheet with 4 1/2 teaspoons oil. Season each with 1/2 teaspoon salt and a pinch of pepper; toss to combine. Bake until cooked through, about 30 minutes.
Step 2
Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush wings with barbecue sauce. Grill, turning and brushing with sauce occasionally, until heated through and marked by grill, 6 to 7 minutes. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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