1: Set up your grill for indirect grilling and heat to medium-high.

2: Using a sharp knife or cleaver, separate the chicken wings at the joints; reserve the drumettes and flats, and discard the wing tips or save them for stock.

3: Thread a chicken wing, shiitake mushroom, and bell pepper half on a skewer (preferably flat skewers to keep the food from spinning as you turn it). Repeat until the ingredients are used up. Season well on all sides with salt and pepper.

4: If desired, add wood smoking chips to the coals or your grill’s smoker box. Brush the grill grate and oil it well with vegetable oil. Arrange the skewers on the grill grate.

5: In the meantime, make the basting sauce: Combine the salt, pepper, paprika, and brown sugar in a small bowl. Stir in enough extra virgin olive oil to make a basting paste. Set aside.

6: After 20 minutes, baste the kebabs with the basting mixture and turn. Baste again to coat the kebabs. Continue grilling for another 10 to 15 minutes, or until the chicken is cooked through. Total cooking time will be 35 to 40 minutes.

7: Transfer the kebabs to a platter or plates (remember, the skewers will be hot!), and sprinkle with the scallions.

Note:: If desired, substitute shishito or padron peppers for the mini bell peppers, but do not halve or seed them.