Here is an introduction to grilling wings. The usage of either propane or charcoal works, though charcoal must be monitored more to ensure the wings do not burn.
Things You'll Need
- Propane grill
- Grill scraper
- Kitchen cloth
- Olive oil
- Sharp 8-inch chef knife or similar cutting tool
- Salt and pepper
- Chicken wings, 5 per person
- Sheet tray
Chop off the first segment of the wing, the end tip. Cut the next joint up on the wing and separate the two pieces. Season with salt and pepper and chill in refrigerator.
On a propane grill, set the heat to medium and allow the grill to get hot. On a charcoal grill, allow the coals to get a gray cover of ash and adjust the air inlet for a medium heat. Scrape the grill screen clean with grill scraper and wipe with a cloth lightly soaked in olive oil.
Remove the wings from the refrigerator and place on pre-heated grill with tongs. Allow 7 to 9 minutes per side depending on size. Turn gently, insuring that the skin stays intact. Remove. Cut into thick end of drumstick of a wing and check to see that juices run from meat clear. Return to grill if they are slightly reddish or place in a pre-heated 400 degree oven for 5 minutes to finish.
Place wings on sheet tray and serve. Toss wings in a barbecue or hot sauce if desired or serve with dipping sauce.
Tips & Warnings
- Blue Cheese Dipping Sauce:
- 1 ½ cup Gorgonzola cheese, crumbled
- 1 cup sour cream
- 1 cup mayonnaise
- 3 oz, heavy cream
- 1/2 tbsp. sosher salt
- Pepper, to taste
- Tabasco, 3 drops
- Mix all until blended. Adjust mayo and sour cream to desired consistency.
- Garlic Aioli
- 15 cloves of garlic, slow roasted in a 200 degree oven until soft and light brown.
- 6 egg yolks
- 3 tbsp. basil, chopped
- 1/2 cup seasoned rice vinegar
- 2 cups olive oil
- Puree garlic and yolks in blender. Add basil and rice wine vinegar, then add salt and pepper. Slowly add olive oil until mayo-like consistency. Keep chilled until served.
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