2 pounds free range chicken wings, not jointed
2 tablespoons Mrs. Dash for chicken or barbecue dry rub
2 tablespoons lard or other cooking fat
1 large yellow onion, diced
2 cloves garlic, minced
2 cups tomato sauce
1/4 cup tamari or gluten-free soy sauce
1 1/2 teaspoon red pepper flakes, or to taste
2 tablespoons apple cider vinegar
Melt the lard in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 10 minutes.
Add garlic and sauté 1 minute. Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring just to a boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in the vinegar; season sauce to taste with salt and pepper.
Reserve about 3/4 of a cup for the chicken wings, and store the rest in an airtight container in the refrigerator for a later use.
While the sauce is simmering, prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Raise the grate to between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Place them in a large bowl and sprinkle them with the seasoning mixture/dry rub, tossing them frequently to coat them evenly. Place then over the coals/heat and cover. Cook, turning occasionally, for about 20 minutes or until the chicken is no longer pink near the bone. Baste with the barbecue sauce for the last 5 minutes.