1. If using COVERED CHARCOAL GRILL, open all vents and prepare coals at least 30 minutes before cooking. When coals are medium, using tongs, arrange coals on either end of grill.
   If using GAS GRILL, preheat to high. If grill has 3 HEATING ZONES, turn center off and reduce the heat for the other two to medium. If grill has 2 HEATING ZONES, turn one off and reduce the heat for the other one to medium.
2. Divide each wing at joint into 2 pieces. Loosely wrap wings in one large heavy-duty aluminum foil packet, sealing edges tightly with double folds. Place wing packet, seam-side up, on grill on the "off" section. Cover and grill 1 hour.
3. Meanwhile, grill whole peppers directly on the hot side of grill ("on" section), turning occasionally, until charred on all sides. Remove and set aside to cool slightly. Under running cold water, gently remove and discard stem, skin and seeds. In blender or food processor, combine roasted peppers, basil, oil, salt and pepper and process until smooth. Pour half of red pepper sauce into small bowl and refrigerate for another use.*
4. Carefully remove wings from foil packet and place directly on hot side of grill ("on" section). Grill, turning occasionally and basting with remaining red pepper sauce, 15 minutes or until nicely browned and meat thermometer inserted in center registers 180°F.

Do not baste during the last 5 minutes of grilling.

*Roasted Red Pepper Sauce may be used as a basting and grilling sauce, a dipping sauce, tossed with hot cooked pasta or spooned over hot baked potatoes.

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