Published July 1, 1999.
The problem with chicken wings is their thick, rubbery skin. Here's how to make crisp wings with moist meat and smoky flavor.
Chicken wings are usually enjoyed as restaurant food. And with good reason. When grilling at home, it's easy to end up with a mess of wings consisting of greasy meat surrounded by charred, rubbery skin.
We wanted to develop a foolproof grilling technique that ensured a great wing experience at home--a recipe that would produce crisp, thin, caramelized skin, tender and moist meat, and a well-seasoned, smoky grilled flavor throughout. We also wanted our chicken wings to be eater-friendly without being tedious or time-consuming to make.
Start by getting rid of the practically meatless wing tip, then separate the drumstick-like portion from the two-boned center portion to create nicely sized pieces that are easy both to cook and to eat. Brine the wings to add flavor and moisture. Cook the wings over a two-level fire; cooking first over medium-low heat and then moving them to medium-high heat for a final quick crisping and browning.
list of recipes
