Serves: 4
Total Calories: 269

For the Chicken and Marinade:
12 chicken wings, whole (2 1/2 to 3 pounds)
1/4 cup peanut oil
1/4 cup lemon juice, fresh
1/4 cup Worcestershire sauce
1/4 cup beer, Australian, such as Foster's
1 teaspoon salt
1 teaspoon black pepper, freshly ground
For the Barbecue Sauce:
2 tablespoons peanut oil
1 onion, small, finely chopped
1 clove garlic, minced
2 teaspoons ginger, minced and fresh
1/2 teaspoon red pepper flake
1 cup ketchup
1/3 cup beer, Australian, such as Foster's
2 tablespoons lemon juice, fresh and 2 tablespoons worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar, dark, firmly packed and 1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon black pepper, freshly ground

1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in a large nonreactive bowl and stir in the 1/4 cup oil, lemon juice, Worcestershire sauce, beer, salt, and pepper. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally.

2. Meanwhile, prepare the barbecue sauce. Heat the oil in a medium-size heavy saucepan over medium heat. Add the onion, garlic, ginger, and hot pepper flakes and sauté, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in the ketchup, beer, lemon juice, Worcestershire sauce, vinegar, sugar, honey, soy sauce, mustard, and pepper and bring to a boil. Reduce the heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from the heat and measure out about 1 cup. Set it aside for serving.

3. Preheat the grill to medium-high.

4. When ready to cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with the barbecue sauce the last 5 minutes, then transfer to a platter and brush with sauce again.

5. Serve accompanied by the reserved sauce.

Makes 12 whole wings serves 4 to 6 as an appetizer

Nutritional Facts:

Serves: 4
Total Calories: 269
Calories from Fat: 180

More Recipes from the The Barbecue Bible Cookbook:
Australian Beer-Barbecued Wings I
Bacon Grilled Prunes
Dutch West Indian Chicken Kebabs / Boka Dushi
Eat It and Beat It Wings
Fire-Charred Tomato Soup
Flame-Roasted Tomatoes
Goat Cheese Grilled in Grape Leaves
Grileld Gazpacho
Grilled Chicken Wings With Hong Kong Spices / Shek O Wings
Grilled Corn Chowder
Grilled Eggplant Dip / Choka Dip
Grilled Eggs With Vietnamese Seasonings
Grilled Provolone / Provolone Asado
Grilled Quesadillas
Grilled Shrimp Dim Sum
Grilled Snails / Escargots Grilles
Hong Kong Honey-Glazed Wings
Indonesian Beef and Coconut Sates / Sate' Lalat
Middle Eastern Eggplant Puree With Tahini / Baba Ganooj
Pancetta Grilled Figs
Pastrami Grilled in Grape Leaves
Persian Eggplant Dip With Walnuts
Quail Egg Sates / Sate' Telor
Shrimp Mousse on Sugarcane
Siagon Garlic-Lemongrass Wings
Silver Paper Chicken
Spicy Chile Wings
Star Anise Wings
Vietnamese Beef Jerky / Thit Bo Kho
Vietnamese Grilled Beef and Basil Rolls
Yogurt-Cucumber Salad With Mint / Cacik