Gas-Grilled Chicken Wings

Published July 1, 1999.

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 meatless wing tip, then separated the drumstick-like portion… read more

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 meatless wing tip, then separated the drumstick-like portion from the two-boned center portion to create nicely sized pieces that were easy both to cook and to eat. Brining the wings added flavor and moisture. Cooking them first over medium-low heat and then moving them to medium-high heat gave them a nicely browned exterior.

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Makes 24 wing pieces, serving 4 to 6

We prefer grilling over charcoal for the smoky flavor it imparts. But a gas grill is easy to use, and it yields a flavor that’s almost as good.

Ingredients

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