Published July 1, 1999.
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. A dipping sauce completed our work.
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