More often than not, chicken wings are a favorite of the whole family and most guests of gameday gatherings. Adults love them because they are deliciously addictive. Kids love them because they are a fun food with sticky, sweet sauces that allow them to be messy!
If you're looking to simplify your wing game, consider grilling them. Grilling chicken wings is fast, easy, and delicious! Whether you prefer your wings sauced or dry-rubbed, grilling adds another layer of flavor that will take your wings to the next level.
In this article, we provide you with helpful tips and a step-by-step guide to grilling chicken wings.
To prepare your wings, there are 3 traditional options:
Marinade: Season the wings with Kosher salt and pepper (if salt is not included in marinade) and place in a ziploc bag. Add your marinade to the bag, seal it, and massage the bag to distribute the marinade. Lay the wings flat on a plate and refrigerate 2 to 4 hours. Before putting the wings on the grill, be sure to pat them dry.
Dry Rub: Pat the chicken wings dry and place in a large bowl. Add your preferred spice mixture and toss to coat.
Salt & Pepper: If you're planning to sauce your wings after grilling, keep your preparation simple. Pat your wings dry and toss them with salt and pepper. If you want a little more flavor, consider adding a little granulated garlic.
Oil your grill racks
Preheat your gas grill to medium heat (about 350 degrees F).
Consider creating a cool zone on the grill - keeping one burner off or on low in case some wings are cooked before others.
While the grill is warming, take this time to gather your plates and napkins (or paper towels). People often dive right into chicken wings, so it's important to have these items immediately handy. Too often, no one thinks about napkins until their hands are covered in sauce and they're unable to touch anything without making a mess.
Also, as seen in the picture, it can be a good idea to provide small bowls for those that want extra sauce for dipping or a place to separate their finished bones.
The grates on the grill should already be hot before you add the chicken to the grill.
When placing the wings on the grill, consider crowding them together so that they are all touching. This goes against the conventional wisdom of giving meat room so it doesn't steam. With wings, steaming will help them to stay moist.
Grill the wings with the lid closed, flipping them every 5 minutes, for a total of 20-25 minutes of cooking. If a few pieces seem to be dark before others, shift them to a cooler part of the grill.
When pulling them off the grill, use an instant read thermometer in the center of a few wings to make sure that they’ve all reached 165ºF.
If you are saucing your wings, place them in a large bowl, pour the sauce over the wings, and toss to mix well.
If you're worried about your tossing skills or you'd like to control the amount of sauce on your wings, you can also apply sauce with a basting brush.
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