THREE-WAY CHICKEN WINGS

24 chicken wings
FOR THE EASY BARBECUE SAUCE:
1 cup chili sauce
1/2 cup currant jelly, melted
2 tablespoons snipped chives
2 teaspoons prepared mustard
for the Spicy Mustard Sauce:
1 1/3 cups chicken broth
1/2 cup hot mustard
4 teaspoons corn starch
2 teaspoons soy sauce
FOR THE SWEET 'N SOUR SAUCE:
2/3 cup brown sugar, packed
2/3 cup unsweetened pineapple juice
2/3 cup red wine vinegar
2 tablespoons corn starch
2 tablespoons soy sauce
1/4 teaspoon ground ginger

TO MAKE THE EASY BARBECUE SAUCE:
In a small mixing bowl stior together all the ingredients. Makes 1 1/2 cups.

TO MAKE THE SPICY MUSTARD SAUCE:
In a small saucepan stir together all the ingredients. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Makes 1 1/3 cups.

TO MAKE THE SWEET-AND-SOUR SAUCE:
In a small saucepan stir together all the ingredients. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Makes 1 1/3 cups.

TO PREPARE THE CHICKEN:
Rinse chicken wings; pat dry. Cut off tips.

Reserve a portion of each sauce in separate serving bowls to be used for dipping, use the remainder for basting the wings while cooking.

TO COOK BY INDIRECT GRILL METHOD:
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken wings on the grill rack over the drip pan. Cover and grill for 25 to 30 minutes or till chicken is tender and no longer pink, brushing wings with the 3 sauces (8 wings per sauce) the last 5 minutes of cooking.

TO COOK BY DIRECT GRILL METHOD:
Grill chicken wings on the grill rack of an uncovered grill directly over medium coals about 20 minutes or till chicken is tender and no longer pink, turning occasionally and brushing wings with the 3 sauces (8 wings per sauce) the last 5 minutes of cooking.

Serve with the reserved sauces for dipping.

Serves 8
Source: Better Homes and Gardens Grill It Right cookbook