Marinated & Grilled Chicken Wings

By stancec44

In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewing wings instead of crunchy ones. A grill with one side that's hot and once side that's cool - one side with no or very little fire underneath - is what you need. Put the wings on the cool side, cover the grill and let the oven-like heat melt the fat away through the grates without any fear of the intense flame burning the skin from below. Because you are not relying on this part for any browning, it's ok to crowd the wings, even stack them slightly if necessary. While the wings are cooking, you can make the sauces (see 'Marinated Wings Sauces' in Sauces section).

Ingredients

• 3 lbs. chicken wings, sectioned, tip section saved for another use.
• veggie oil

Details

Servings 4

Preparation

Step 1

Toss the sections of wings with a little neutral oil to keep them from sticking.

Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4-6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

Put the wings on the cool side of the grill, cover and cook, checking and turning once or twice, until most of the fat has been rendered and the wings cooked through, about 15-20 minutes.

Put in a large bowl with your chosen sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered and turning as necessary, until nicely browned on both sides.