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Instructions |
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Depending upon where you purchase the wings you will get 14-18 wings. You will get more wings from Walmart, Costco, Sam's or BJs. Cut the flappers from each wing otherwise they could catch fire when they slip between the grates. Do NOT purchase wing cuts (as if for hot wings) because your wrist will kill you and your wings will burn before you can flip all the individual pieces.... if you are cooking a LOT. If you are only cooking a few then you are welcome to use wing cuts.
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Make sure your grill is CLEAN, this includes the grates and drip pan. If not you WILL have a grease fire due to the skin on the wings. Have a pitcher of water on hand if you do not prep your grill. Pre-heat your grill on high heat and use a wire brush to clean it. Turn the heat back to medium. Spray it with non-stick grilling spray, watch for flare-ups. If you do not have grilling spray you can put olive oil on a folded paper towel and use your tongs to brush over the grates. If you do not do this the skin will stick and peel off when you turn the wings. The skin carries the best taste so do not skip putting lube on the grates.
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Place the wings on the grill, keeping it on medium heat, leaving about 1/4 inch between each wing. Know your grill and watch the hot and cooler sides so you know which sides cook faster. Rotate the wings as needed so they are all cooked and browned evenly. You will grill your wings until they are browned on each side. Once the wings are browned you know that most of the grease is cooked off so you need not worry as much about flare ups. You can turn the wings as much as you want but try not to pierce them.
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Once the wings are browned on each side add your sauce, use my recipe in this book if you like or your choice of sauce. Generously sauce the wings using a large spoon (you might consider a glove as the grill is hot) and let them cook until the sauce caramelizes (thickens and bubbles) then you turn them and add sauce to the other side. Watch the heat, you may need to turn it back if the sauced side is browning quicker than the sauce up-side is caramelizing. Remember to rotate to hot and cooler sides of the grill if needed. Once both sides are crispy and slightly blacked they are ready to serve. Remember to not cook the wings over too high of heat in the beginning (to the point of browned before cooked through) or your wings might be raw. Slow is the key. For a full grill you should expect 45 minutes to an hour. For 7-8 wings about 30 minutes maximum. You have to learn this, I cannot write it but I will repeat slow, do not rush it.
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Suggestions |
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Cook year around and serve with anything you like or nothing at all
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Originally Submitted
8/27/2017
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