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Steve Buckley, Sports Columnist for the Boston Herald. He tweets @buckinboston.

Eric Adelson, Yahoo.com Sports Reporter. He tweets @eric_adelson.

Jeffrey Miller, Former Senior Vice President and Chief Security Officer for the NFL.

Jay Scott Smith, Reporter and Producer for Morning Edition at WHYY. He tweets @jayscottwhyy.

Andy Husbands, Chef, Restaurateur, Author and Owner of Tremont 647, Sister Sorel and the Smoke Shop. He tweets @andyhusbands.

GRILLED CHICKEN WINGS WITH AGAVE AND CREOLE SPICES

Adapted from Grill to Perfection by Andy Husbands, Chris Hart, and Andrea Pyenson

This is a recipe about patience, you’re trying to achieve two things: a fully cooked chicken wing, of course, and a crispy chicken wing. You might have to play with your fire a little since you want a nice even slow fire. Once you’ve mastered this technique you have no need for a fryer and can simply do crispy wings with your favorite sauce anytime.

Creole spice (or substitute your favorite store bought BBQ spices):

This is strong stuff, we love it on French fries, seasoning for chowders and burgers, but our favorite is for wings.

Light your grill to make a slow grill; you really want a nice even low temp. Season with kosher salt and freshly cracked black pepper. Place the wings on the grill and let cook for about 30-45 seconds, then rotate, you want to keep doing this rotating cook rotating cook for about 5-8 minutes until the wings are blistery, crispy, and golden brown. The internal temperature should be above 165 degrees.

Once the wings are done place them in a large bowl, drizzle the agave on them and toss, the season with Creole spice and toss again. Serve immediately with a side of Tabasco, celery, and a cold drink.