Here are some suggestions for making grilled chicken wings. This is not a recipe. These are suggestions for you own creativity.
Preparation
·
First, prepare your wings, and I prefer to grill
with the tips cut off and the drummie and 2 bone wing section intact. I cut them after they are cooked. You have half
the turning when you do that, and inevitably they are cooked more evenly.
·
Marinade if you choose. Make your own or use a
ready-made, such as Lawry’s Caribbean Jerk. Marinade for about an hour.
·
Take wings out of marinade and dry them on a
rack with a paper towel. You want them
pretty dry for the grill so you will get a good sear (crust).
·
Season with salt and pepper, or a seasoned salt.
·
Sprinkle with a dry rub for chicken. I use my own, but very sparingly, because you
are not looking for a “smoke ring” on your grilled wings. Flavor is what you are after, and you don’t
want to overwhelm them with a strong rub.
Read For The Grill (about 400-500 degrees) You must stay
right with the wings for the first 10-12 minutes….don’t be involved in another
project or dish…you WILL burn your wings.
Watch for flare ups…avoid charring them.
You want a good brown colored crust, not black char.
·
Grill for approximately 4 to 5 min skin down
(until you get a good brown crust)
·
Turn them and grill the same time with skin up
·
Put a grill mat on your grill and set your temp
to medium….400 is fine. Put your wings on skin down and cook for approximately
6 minutes, but watch them….don’t let them burn or char).
·
Turn them and cook the underside the same
amount. The grill matt should keep the
flames off the wings and allow them to
cook clear to the bone.
· Turn your wings one last time and baste the skin side with a honey/hot glaze (again, I make my own). Get the heat you want, and the flavors you want. Honey, Frank’s Red Hot and a touch of soy sauce is a good beginning. Add spices sparingly. The glaze will tighten up during the last 5-6 minutes and be a bit sticky when you take the wings off the grill.
I look for a total cook time of about 25 minutes with the lid down, except for turning, and depending on the size of the wings and heat of the grill. DON’T OVERCOOK THEM…that will get you chopped!
Remove from grill, cut them into drummies and 2 bone pieces. Serve with bleu cheese or ranch….along with
some celery sticks (which are very useful for applying the dressing on the
wing). Don’t be afraid to be creative. Make them your wings! ENJOY