These are some of the best wings I've ever had.  The sauce came from a truly remarkable cookbook called Cooking Fearlessly from a restaurant in Austin Texas called Hudson's On The Bend.  We had one of the best meals I've ever had there and this sauce was served on the rattlesnake cake appetizers (we also had venison, buffalo, rabbit, and smoked quail - everything was fantastic).   The recipe is at the bottom of the page.

The wings were skewered (I only had short skewers) starting at the top of the wing tip and running through the drumstick.  This held them straight and flat to allow for even grilling (plus they look cooler).

I brushed them with melted butter and sprinkled with a little bit of seasoned salt.  Cooked directly over medium heat.  They're about half done here.

After about 10-12 minutes on each side the skin gets nice and crispy.  Once they were done, I spread a little of the sauce on each side and turned the sauced side to the fire just for a few seconds to glaze the wings good.

All done and ready for munchin'.

Here's the sauce recipe:

2 cups of chicken stock
3 cloves of garlic, minced
3 shallots, chopped
1/4 cup sundried tomatoes
2 chipotle chilies
1 T. Worcestershire sauce
4 dashes of Tabasco
1/4 cup brown sugar
1 t. salt
1/2 cup cream
1 bunch of cilantro, leaves only, cut rough

Combine all of the ingredients except the cream and cilantro in a saucepan and simmer for 15 minutes.  Transfer to a blender and puree until smooth.  Transfer back to the saucepan and add the cream and cilantro.  Heat through and adjust seasonings.