Combine all ingredients for the basting sauce in a blender and puree
at the highest speed. Then cut off and discard the small joint of
each wing. Marinate the wings in the basting sauce for about two hours.
I prefer a gas grill with a tight bed of ceramic briquettes for wings
for maximum control. Preheat the grill to its highest heat and quickly
place the wings on the grill. After searing on one side, turn and
sear the other side. Baste generously each time you turn the wings.
After the initial searing, slowly start to reduce the heat and have
a squirt bottle handy to douse any flame-ups from the chicken fat.
You may end up turning the wings ten times, and have the grill on
low when you are done, but the wings should be crispy, evenly cooked
and well caramelized with the basting sauce.
