--Easy Barbecue Sauce--
1 cup chili sauce
1/2 cup currant jelly -- melted
2 tablespoons snipped chives
2 teaspoons prepared mustard
--Spicy Mustard Sauce
1 1/3 cups chicken broth
1/2 cup hot mustard
4 teaspoons corn starch
2 teaspoons soy sauce
--Sweet 'N Sour Sauce
2/3 cup brown sugar, packed
2/3 cup pineapple juice -- unsweetened
2/3 cup red wine vinegar
2 tablespoons corn starch
2 tablespoons soy sauce
1/4 teaspoon ginger -- ground
--Chicken
24 Chicken Wings

Easy Barbecue Sauce: In a small mixing bowl stior together all the ingredients. Makes 1 1/2 cups.
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.
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.
Rinse chicken wings; pat dry.

Cut off tips.
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.
Transfer remaining sauces to separate serving bowls and use for dipping sauces.