Grilled Chicken Wings
It’s easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.
Serves four to six as an appetizer.
To learn more, read the article:
Saucy Chicken Wings
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.
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):
based on five servings;
photo: Scott Phillips
From Fine Cooking 72
, pp. 61
June 1, 2005