Grilled Chicken Wings
Once You Taste Them Grilled
You Won't Want Them Any Other Way
Grilled Chicken Wings have a wonderful flavor that can only be achieved on your grill. Whether you use charcoal or gas, barbeque chicken wings are easy to make if you follow some tips we have discovered over the years.
Tips for grilling Chicken
Chicken wings have a lot of fat on them, which tends to cause a lot of flare-ups on the grill. So we have learned that pre-cooking the wings in the oven for half an hour or more releases a large portion of the fat and speeds up cooking time on the grill. Another advantage to pre-cooking is that you aren't wasting as much charcoal or gas since it takes less time to cook them.
The second tip we have for cooking chicken wings on the grill is to apply the sauce during the last 15-20 minutes of cooking. Add it sooner than that and your sauce will most likely just slide off the wings or if you are using a sugar based sauce the sugar will start to burn and they will char and turn black.
You will be looking for the wings to have turned a golden brown. Then you can start to add your sauce.
Grilled Chicken Wings
Prep time: 15 min
Cook time: 1 hour
Ingredients:
- A large package of chicken wings or whatever your grill will hold.
- Your favorite hot sauce, barbeque sauce or marinade.
Preparation:
- Preheat your oven to 350 degrees F
- You can leave your wings whole or cut them in half by getting your knife in between the socket that connects the leg and wing. (see picture below)
- Place the wings into a baking dish that will hold all of the wings or use two baking dishes.
- Bake the wings for 1/2 hour or more. After 1/2 hour they should still be pale in color and they will have shrunk in size a bit.
- Be careful when taking them out of the oven. You will have a good amount of liquid in the baking dish.
- Preheat your grill. If you are using charcoal, then start your charcoal before you bake the wings so it will be ready around the same time the wings are.
- Carry the wings out to the grill and using some tongs, place them on the grill.
- I keep our gas grill on a medium low heat and close the lid.
- Turn the wings over with tongs as you go along and be prepared for flare ups from the chicken fat.
- Once the grilled chicken wings have turned a golden brown, start adding the sauce and continue turning and basting.
If you are using barbecue sauce then be careful the sugars don't start to burn and turn your wings black. They should be nice and gooey when you take them off the grill.
If you are using hot sauce then there is less chance of them burning. Take them off the grill when they look just right to you or they look like the photo above.
Grab both ends of the wing and bend it open until it's straight. This will help you locate the area to cut. Cut the wing in half by placing your knife into the socket that connects the leg and wing. This will take a bit of practice. You will know you have the right spot when it cuts through easily. If it is too hard to cut then you haven't found the right spot. Just keep moving the knife around until you get it.
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