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I don’t know many people who can say no to a good wing. As with other slightly tougher cuts of meat, I like to slow cook the wings first before giving them some barbecue action. I give the wings a drizzle with some spicy miso sauce while they’re grilling, but you could easily change it up and drizzle them with some sriracha, spray them in mirin and soy, or just keep them plain, served with sea salt and lemon.

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