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Grilled Chicken Wings

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Serves four to six as an appetizer.

  • To learn more, read:
    Saucy Chicken Wings
  • by Tony Rosenfeld from Fine Cooking
    Issue 72

It’s easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp. salt and 1/4 tsp. pepper.

Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they’re browned and crisp and completely cooked through, about 20  min.; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.

Grilled Chicken Wings Recipe
Use a sharp chef's knife to split the wings at the joints, saving the middle section and drumette for grilling.

As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings (unless the sauce recipe instructs otherwise). Serve immediately on a platter and with plenty of napkins.

nutrition information (per serving):
Size : based on five servings; Calories (kcal): 87; Fat (g): 3; Fat Calories (kcal): 31; Saturated Fat (g): 1; Protein (g): 13; Monounsaturated Fat (g): 1; Carbohydrates (g): 0; Polyunsaturated Fat (g): 1; Sodium (mg): 264; Cholesterol (mg): 37; Fiber (g): 0;

Photo: Scott Phillips

It's really fun to make several of the sauces to serve when guests are over - a potpourri of flavor. The finger food, saucy mash-up is a hit with kids and teens, too!

Excellent! A family and guest favorite!

I barbequed these wings up for a superbowl snack. Ummmm good! When ever you choose a "Rosenfeld" recipe you are in for a taste treat!

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