Quarter a chicken, then cut quarters in half. You're better off with smaller rather than larger pieces.

Remove skin.

Place in glass dish. Use about 1/2 to 3/4 cup of any kind of white wine and pour it over the chicken. Then sprinkle about 1 tablespoon of garlic powder onto the chicken and refrigerate for a few hours. Turn the chicken pieces at least once to make sure the garlic and wine marinate reaches all sides.

Use Bull's eye Original BBQ sauce (# 39017 from Costco or Sams club).

In a small bowl, combine:

4 to 8 ounces of BBQ sauce,
one or two slices of onion, finely chopped,
one tablespoon of chopped a green bell pepper,
two or three tablespoons of honey and a tablespoon of powdered garlic,
and mix.

At the barbecue:

Barbecue chicken and discard the marinade. Do not use or brush the marinade onto the chicken.

Use medium heat setting on the grill. Turn the chicken every 5-8 minutes cooking for 30 to 40 minutes. Check to make sure its done.

When the chicken is done:

Place some wood chips or a few small sticks of dry wood onto half of the coals - to create a flame under half of the grilling surface.

With a pair of tongs remove each piece of chicken, one at a time and swish it around in the BBQ sauce mixture to coat it fully and put each piece back onto the grill over the flaming wood. Be careful not to burn the chicken. It only takes one to two minutes, on each side for the BBQ sauce to cook. Make sure all pieces of chicken get flamed on all sides. Move the completed ones off to the side of the grill where there is no flame.

After all the chicken is flamed, turn off grill and place chicken into a serving dish. Drip about 1/2 teaspoon (a squirt) of honey onto each piece of chicken.

Serve.