Charcoal-Grilled Chicken Wings

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Appears in Cook's Illustrated July/August 1999

The problem with chicken wings is their thick, rubbery skin. Here's how to make crisp wings with moist meat and smoky flavor.

SERVES 4 to 6 (Makes 24 wing pieces)

TIME 55 minutes, plus 30 minutes brining

WHY THIS RECIPE WORKS

We wanted to develop a foolproof grilled chicken wing recipe that would produce crisp, thin, caramelized skin; tender and moist meat; and a well-seasoned, smoky grilled flavor throughout. We started by getting rid of the practically meatles...

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