Make fresh wings part of your party game plan

The owner of the wing joint down the street says their biggest day for sales is Super Bowl game day.

People order dozens of wings, but by the time they get to the party, I bet most are a sad, lukewarm pile of skin, fat and bones.

I tapped Twitter for some wing recipes, figuring if you cook them at the party, they're liable to be their tasty best when eaten. Greg Rempe, host and founder of the BBQ Central Internet radio show, offered up a winner.

This is his prized wing recipe, normally cooked on a charcoal grill. The wings are smoky, sweet and garlicky, with just the right hit of spice. I tested the recipe in the oven, too, since firing up the grill may be too ambitious for some of us on game day. Either method works perfectly.

I guarantee there will be no wings left after the first quarter, and they don't even require celery and dipping sauces. The dry rub makes them stand up on their own.

To check Greg's show, tune in at 9 p.m. Tuesdays at www.thebbqcentralshow.com. It's a 2-year-old Internet radio show, which means it's available everywhere and it's free. Each week, Greg chats with guests, from backyard grillers to pit masters to manufacturers of barbecue equipment. This Tuesday, self-proclaimed "Chilehead" and hot sauce expert Scott Roberts will be the featured guest.

BBQ CENTRAL'S SMOKY STREET WINGS

Recipe from Greg Rempe, www.bbqcentralshow.com

Serves 6 as appetizer

3/4 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon cayenne powder

2 teaspoons paprika

1 teaspoon salt

Freshly ground black pepper

3 pounds chicken wings, joints separated, tips removed (save for stock)

Mix all ingredients except the wings in a large bowl or sealable bag. Add the wings and toss to coat evenly.

On charcoal grill: Start your kettle grill with a bucket full of charcoal; wait till they're nice and hot. When ready, dump the bucket on one side of the grill, leaving the other side bare. Put the wings on the hot side of the grill. Cook the wings until the coating starts to caramelize and you get some black grill marks; flip the wings and repeat. Move them to the cool side of the grill, cover and cook for 30-35 minutes (less time if you like your wings juicy; Greg likes his drier).

On gas grill: Turn one side of the grill to high heat, the other side to medium-low heat.

In oven: Preheat oven to 400 degrees. Line a baking sheet with parchment paper or tin foil (this is an important step unless you want to spend an hour scrubbing your pan after the game). Lay a baking rack on top of the baking sheet and place the chicken wings on top of the rack. Bake for 20 minutes, flip the wings and bake for another 15-20 minutes.