For the marinade:
1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons granulated garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chili powder
20 chicken wings, wing tips removed
Extra-virgin olive oil
To make the marinade: In a medium bowl whisk together the marinade ingredients.
Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with olive oil. Sear over Direct Medium heat until well marked, 4 to 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm.