• In a large bowl, whisk the flour, paprika, salt and pepper. Pat the chicken dry with a paper towel and toss in the flour mixture to coat. Cover the bowl with plastic wrap. Refrigerate at least 30 minutes.
• Make the sauce: Combine all sauce ingredients in a medium saucepan over medium heat. Bring to a boil, whisking. Lower the heat and allow the mixture to thicken, 2-3 minutes, whisking. Remove from heat.

Grill Instructions

• Preheat grill to 400. Turn off one set of burners. Place the wings over the indirect heat (where the burners were turned off), skin side down. Grill the chicken, flipping, until skin is crispy and golden brown, about 35-40 minutes, until an internal temperature of 165 degrees is achieved.
• Baste the wings while they are grilling, or toss the grilled wings in the sauce after you take them off the grill.

Oven Instructions

• Preheat oven to 425 degrees. Coat a baking sheet with nonstick cooking spray. Arrange the wings on the baking sheet. Bake 45 minutes. Allow to cool for 5 minutes before removing from baking pan.
• Coat wings in the sauce in a large bowl. Serve warm.