I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup orange marmalade

• 1/2 cup cold brewed coffee

• 1/4 cup honey

• 1/2 cup Balsamic vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups