Any good grilled chicken wings recipes?

[Quattro Pete]

There are two parts to it:

1) How to grill

I have a Weber gas grill and the booklet that came with it suggests about 20 mins total on medium direct heat. My problem with this is that I like my chicken to come off the bone more easily, and 20 mins is just not enough for this to happen. I'm thinking of trying to use indirect heat next time and grilling them longer (40 mins maybe?) and see if that makes it any better. Any thoughts on this?

2) Marinades/sauces

I'm actually a big fan of dry rubs, and I've used Penzey's Galena Street rub before which was pretty good, although I think I used too much of it. Any other good marinades/rubs you could recommend?

Thanks!

 

[Slippery_Pete]

having good wings is always a good place to start. The wings we get are from a commercial source and are said to be " the best wings in Toronto" whether that's true or not is beyond me.

Something I recently tried with BBQing wings is to boil them for a couple minutes first. I like my wings crispy and this seems to get rid of some of the excess fat on them so that they can sear up nicely on the grill. Boiling them also speeds up the process a lot.

I do believe your are correct about cooking times. My wings are on the grill for a bare minimum of 20 minutes after boiling. If you aren't going to boil them, at least 30 minutes.

 

[Quattro Pete]

Originally Posted By: Slippery_Pete
Something I recently tried with BBQing wings is to boil them for a couple minutes first.

Interesting idea. I will certainly give this a try. Thanks.

 

[benjamming]

from Cook's Illustrated

Why this recipe works:

We wanted to develop a foolproof grilled chicken wing recipe that would produce crisp, thin, caramelized skin; tender and moist meat; and a well-seasoned, smoky grilled flavor throughout. We started by getting rid of the practically meatless wing tip, then separated the drumstick-like portion from the two-boned center portion to create nicely sized pieces that were easy both to cook and to eat. Brining the wings added flavor and moisture. Cooking them first over medium-low heat and then moving them to medium-high heat gave them a nicely browned exterior.

Makes 24 wing pieces, serving 4 to 6

We prefer grilling over charcoal for the smoky flavor it imparts. But a gas grill is easy to use, and it yields a flavor that’s almost as good.

Ingredients

3/4cup kosher salt (or 6 tablespoons table salt)
3/4cup granulated sugar
12 whole chicken wings (about 2 1/2 pounds) separated into sections following illustrations below, wingtips discarded
Ground black pepper

Instructions

1. In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart water. Add chicken; press out as much air as possible from bag and seal; refrigerate until fully seasoned, 30 minutes. Remove from brine, rinse well under running water, dry thoroughly with paper towels, and season with pepper.

2. Turn all burners on grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Adjust one burner to medium and grill chicken pieces over it, turning once, until color is light spotty brown, skin has thinned, and fat has rendered, 15 to 20 minutes. Using tongs, move chicken pieces over burner still set on high, turning constantly to prevent charring, until wings are dark spotty brown and skin has crisped, 5 to 7 minutes longer. Transfer to serving platter and serve immediately, with a sqeeze of lemon or lime, or with an accompanying dipping sauce, if desired.

Step-by-Step

Cutting Up Chicken Wings

1. With a chef’s knife, cut into the skin between the two larger sections of the wings until you hit the joint.

2. Bend back the two sections to pop and break the joint.

3. Cut through the skin and flesh to completely separate the two meaty portions.

4. Hack off the wingtip and discard.

 

[Slippery_Pete]

Originally Posted By: benjamming
from Cook's Illustrated

Why this recipe works:

We wanted to develop a foolproof grilled chicken wing recipe that would produce crisp, thin, caramelized skin; tender and moist meat; and a well-seasoned, smoky grilled flavor throughout. We started by getting rid of the practically meatless wing tip, then separated the drumstick-like portion from the two-boned center portion to create nicely sized pieces that were easy both to cook and to eat. Brining the wings added flavor and moisture. Cooking them first over medium-low heat and then moving them to medium-high heat gave them a nicely browned exterior.

Makes 24 wing pieces, serving 4 to 6

We prefer grilling over charcoal for the smoky flavor it imparts. But a gas grill is easy to use, and it yields a flavor that’s almost as good.

Ingredients

3/4cup kosher salt (or 6 tablespoons table salt)
3/4cup granulated sugar
12 whole chicken wings (about 2 1/2 pounds) separated into sections following illustrations below, wingtips discarded
Ground black pepper

Instructions

1. In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart water. Add chicken; press out as much air as possible from bag and seal; refrigerate until fully seasoned, 30 minutes. Remove from brine, rinse well under running water, dry thoroughly with paper towels, and season with pepper.

2. Turn all burners on grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Adjust one burner to medium and grill chicken pieces over it, turning once, until color is light spotty brown, skin has thinned, and fat has rendered, 15 to 20 minutes. Using tongs, move chicken pieces over burner still set on high, turning constantly to prevent charring, until wings are dark spotty brown and skin has crisped, 5 to 7 minutes longer. Transfer to serving platter and serve immediately, with a sqeeze of lemon or lime, or with an accompanying dipping sauce, if desired.

Step-by-Step

Cutting Up Chicken Wings

1. With a chef’s knife, cut into the skin between the two larger sections of the wings until you hit the joint.

2. Bend back the two sections to pop and break the joint.

3. Cut through the skin and flesh to completely separate the two meaty portions.

4. Hack off the wingtip and discard.

Another interesting Idea with the brine.
Thanks for that, I'll try that out for sure.

 

[Slick17601]

1 part vinegar and 2 parts vegetable oil with a little salt & pepper makes a nice wing marinade. Grill the wings and then cover with a mixture of Crystal hot sauce and melted butter.