Ingredients

For the wings:

• 18 whole chicken wings
• Garlic salt
• Black pepper
• Cayenne pepper
• A little Extravagonzo Roasted Garlic Culinary Oil

For the sauce:

• 5 oz. Peppers of Key West Chicken Wing Sauce
• 25g butter
• 2 tablespoons of Peppers of Key West Cayenne Pepper Hot Sauce #1
• 1 tablespoon molasses sugar
• A squirt of Heavenly Jalapeno Honey (to taste)
• A large splash of cider vinegar
• Cayenne pepper to taste

Method

1. (Optional) Place the wings in a bowl and lightly coat with Extravagonzo Roasted Garlic Culinary Oil before seasoning with black pepper, cayenne pepper and garlic salt. Seal in a bag and pop in the fridge for 24 hours.
2. Remove wings from fridge. Cut off the wing tips with a sharp knife / kitchen scissors and slash the flap of skin that joins the 2 remaining wing sections. Leave the 2 wing sections joined though – it helps to stop them falling through the grill.
3. Place the wings on a tray and season with more black pepper, cayenne pepper and garlic salt.
4. If you have a gas grill / charcoal grill set it up for indirect cooking (see note below). If you have a smoker BBQ light it and get the heat between 300F and 325F  (150C to 160C).
5. Prepare the sauce by whisking all of the ingredients together until heated through. You want to get it just to simmering point.
6. Place the chicken wings on the grill over direct heat and give them about 5 minutes on each side to give the skin some browning. If they start to catch pull them away from the heat.
7. At this point if you have a smoker transfer the wings to it. If you have a charcoal/gas grill move the wings away from the coals/flames, pop a smoking wood chunk on the hot side, and close the lid. If you have a thermometer on your grill try to regulate the heat between 300F and 325F (150C to 160C).
8. Allow the wings to cook for about 50 minutes. When they are almost done warm the sauce through and dunk each wing before returning it to the grill for 5 to 10 minutes.
9. Serve and enjoy.

Note: Indirect cooking on a charcoal or gas grill. 

For low and slow cooking on outdoor grills you need a charcoal barbecue with a lid OR a gas barbecue with more than one burner and a lid.
The idea is to set the fire on one side of the grill and place the food on the other before closing the lid. This keeps the food away from the flames and prevents flare ups. For a fuller BBQ flavor you can add wood chunks or chips over the heat source and close the lid to smoke the food while it cooks.