Wild, Wild West Lemon Chicken Wings

Cut the wings into segments at each of the 2 joints. Discard the small bony end, or save for stock.

In a saucepan, heat and stir the lemon juice, butter, salt, pepper, sugar, dry mustard, Worcestershire sauce, and rosemary until the butter is melted.

Arrange the wing segments on an outdoor grill heated until red hot. Turn the grill to medium, and baste the wings with the lemon-butter mixture. Beware of flare-ups and have a spray bottle of water on hand to put out the flames.

Continue to baste often until the wings are slightly blackened, but not dry, about 30 minutes total. These are great as appetizers, or use chicken breasts with this sauce for a tasty entree.

From: Gail and Red Steagall's "The All-American Cowboy Grill Cookbook"