Here’s a taste of our upcoming grilling issue, which will be in the Post-Dispatch and at STLtoday.com/food on Wednesday, May 27.

Food writer Joe Bonwich wrote about nine of his favorite new grilling/barbecue cookbooks, and I’ll feature some of the recipes from those books here.

This one is from “Cook’s Country Best Grilling Recipes” (America’s Test Kitchen, $29.95), with recipes from the magazine and public television show of the same name.

Barbecued Chicken Wings

Yield: About 2 dozen wings

1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
2 1/2 pounds chicken wings, wing tips discarded and wings split
1 (13-by-9-inch) disposable aluminum roasting pan (if using charcoal)
2 cups homemade or purchased barbecue sauce

Combine salt, pepper and cayenne in a bowl. Pat chicken wings dry with paper towels, and rub them evenly with the spice mixture.

FOR A CHARCOAL GRILL: Open the bottom grill vents completely and place the roasting pan in the center of the grill. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them into two even piles on either side of the roasting pan. Set the cooking grate in place, cover, and open the lid vents completely. Heat the grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Turn all the burners to medium-low. (Adjust the burners as needed to maintain the grill temperature around 350 degrees.)

Clean and oil the cooking grate. Place the wings on the grill (in the center of the grill if using charcoal). Cover and cook until the skin is crisp and golden, 15 to 20 minutes, flipping the wings halfway through.

Slide the chicken to the hotter part of the grill if using charcoal, or turn all the burners to high if using gas. Continue to cook the chicken wings, flipping and brushing with some of the barbecue sauce, until glazed and deep brown, about 5 minutes longer.

Transfer the wings to a platter, brush with the remaining sauce, and serve.