Grilled chicken wings are a party crowd pleaser, but because they have a lot of bones, it can be tricky to cook them evenly to get that delicious, crispy skin – which, let’s face it, is the best part.
But try this tip from Fine Cooking contributor Steven Raichlen. He likes to skewer the chicken wings, and then stretch them out like this so that each joint is exposed before he marinates and grills them.
If you’re using wood skewers, be sure to soak them in water before using them, so they don’t scorch on the grill. This may look a little funny, but it maximizes the amount of skin that will crisp up from direct contact with the grill-plus it has more surface area to soak up marinades and sauces, and it also helps the wings cook more evenly.
So when you serve them to your guests, they’re crisp, crunchy, an even better vehicle for that sauce-a little messy to eat, maybe, but that’s part of the fun.