Grilled Chicken Wings

Fire up your grill and get it to 350-375 degrees

Season the wings with salt and pepper to taste and lay them on the grill

The wings can be a bit fatty so keep an eye out for flareups and adjust your flame as necessary. After about 5 minutes, examine the underside of the wings using tongs. Some will darken faster than others. This is all about watching and turning.

When the underside is darkened enough with those beautiful grill marks, turn the wings over to cook the other side. Watch them closely, keep monitoring and flipping them and move any wings to a cooler part of the grill when they've darkened enough. They’ll keep cooking but not browning.

After 15 minutes, use an instant-read thermometer in the center of a few wings but be sure you avoid touching the thermometer to a bone. The wings need to be at a finish temp of 155ºF. If some aren’t quite there, give them another 5 minutes or so.

Once all of the wings have reached the correct internal temperature, take them off the grill and place them all in a large bowl.

Pour in enough of Dennis' Mango Habanero Gourmet Sauce & Marinade to thoroughly coat them.

Toss the wings to make sure all of them are well coated with the sauce.

Reserve some of the sauce and place it in small ramekins to use for dipping.