| Tips for grilling Chicken Wings: | | | | baking dish that will hold all of the wings or use two |
| Chicken wings have a quite a bit of fat on them, which | | | | baking dishes. |
| tends to cause a lot of flare-ups on the grill. So we | | | | Bake the wings for 1/2 hour or more. After 1/2 hour |
| have learned that pre-cooking the wings in the oven | | | | they should be a pale white in color and they will have |
| for half an hour or more releases a large portion of | | | | shrunk in size a bit. |
| the fat and speeds up cooking time on the grill. | | | | Be careful when taking them out of the oven. You will |
| Another advantage to pre-cooking is that you aren't | | | | have a good amount of liquid in the baking dish and |
| wasting as much charcoal or gas since it takes less | | | | you don't want it to spill on you. |
| time to cook them. | | | | Preheat your grill. If you are using charcoal, then start |
| The second tip we have for cooking chicken wings on | | | | your charcoal before you bake the wings so it will be |
| the grill is to apply the sauce during the last 15-20 | | | | ready around the same time the wings are. |
| minutes of cooking. If you add it sooner than that your | | | | Carry the wings out to the grill and using some tongs, |
| sauce will most likely just slide off the wings or if you | | | | place them on the grill. |
| are using a sugar based sauce the sugar will start to | | | | I keep our gas grill on a medium low heat and close |
| burn and they will char and turn black. | | | | the lid. |
| Wait until the wings have turned a golden brown. Then | | | | Turn the wings over with tongs as you go along and |
| you can start to add your sauce. | | | | be prepared for flare ups from the chicken fat. |
| Ingredients: | | | | Once the grilled chicken wings have turned a golden |
| 1. A large package of chicken wings or whatever your | | | | brown, start adding the sauce and continue turning and |
| grill will hold. | | | | basting. |
| 2. Your favorite hot sauce, barbeque sauce or | | | | If you are using barbecue sauce then be careful the |
| marinade. | | | | sugars don't start to burn and turn your wings black. |
| 3. Tongs for turning the wings. | | | | They should be nice and gooey when you take them |
| Preparation: | | | | off the grill. |
| Preheat your oven to 350 degrees F | | | | If you are using hot sauce then there is less chance of |
| You can leave your wings whole or cut them in half | | | | them burning, since most hot sauce doesn't contain |
| by getting your knife in between the socket that | | | | sugar. Take them off the grill when they look just right |
| connects the leg and wing. Place the wings into a | | | | to you. |