Szechuan BBQ Wings

Directions:

1. Separate the wings at the joints; discard the thin outer piece or save for making stock. 
2. Place wings on a baking sheet. 
3. Stir together the spices in a small bowl and sprinkle half over the wings. 
4. Toss to coat the wings and then repeat with the remaining spice mixture. 
5. Set aside in the refrigerator until you are ready to grill. The wings can be kept 1 to 2 days covered and refrigerated if planning ahead.
6. In a small mixing bowl, stir together the sauce ingredients and set aside until ready to grill. 
7. Sauce will keep refrigerated in an air-tight container for up to one week.
8. Set up your grill for direct cooking over medium-high heat. 
9. Make sure your grates are cleaned and oiled before you start cooking. 
10. Grill for 5 minutes and then flip and cook 5 more minutes. 
11. Repeat every couple minutes until chicken is cooked through and no longer pink at the bone. 
12. Total cooking time will be 15 to 20 minutes.
13. In the last couple minutes of cooking, brush wings with BBQ sauce, flip and repeat. 
14. Don't leave on the grill longer than a couple minutes. 
15. You want to caramelize the sauce, but it will burn quickly due to the sugar content. 
16. Remove wings from the grill and brush with more BBQ sauce. 
17. Serve hot or at room temperature with any remaining sauce.