Things You'll Need
Food storage bag
1 cup apple cider vinegar
2 tbsp. vegetable oil
2 tbsp. Worcestershire sauce
2 tbsp. chili powder
1 tsp. red pepper flakes
1 tbsp. hot sauce
Olive or vegetable oil
Charbroiling chicken wings requires cooking them over charcoal so that the wings have a charred texture and flavor. Grilling chicken wings lets the fat drain off the poultry, giving the chicken a crispy texture. Chicken wings need grilled carefully to prevent them from burning, and to keep the flare ups under control. Grilling the wings over too high of a temperature will cause them to burn quickly, while grilling them over too low of a temperature will prolong the grilling time.
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Rinse the fresh chicken wings under cool water. Pat the wings dry with paper towels.
Cut the wings at the joints if they remain connected. Remove the tips from the chicken wings with sharp kitchen shears.
Place the prepared chicken wings into a large food storage bag. Season the chicken wings with your desired marinade or dry seasonings. Create a buffalo sauce if you desire by combining 1 cup apple cider vinegar, 2 tbsp. vegetable oil, 2 tbsp. Worcestershire sauce, 2 tbsp. chili powder, 1 tsp. red pepper flakes, and 1 tbsp. hot sauce.
Seal the storage bag tightly and place it in the refrigerator. Refrigerate the wings for three to four hours.
Heat the grill to a temperature between 350 and 450 degrees F. Clean the grates with a grill brush to remove any debris. Allow the charcoal to burn down so that a gray ash forms. Brush the grates with olive or vegetable oil to prevent the wings from sticking.
Remove the wings from the storage bag. Pat the chicken wings with paper towels to remove any excess moisture to help reduce flare-ups. Discard the marinade and place the wings onto the grill grates. Turn the wings with tongs frequently to prevent them from burning. Close the grill lid to help the wings cook faster.
Remove the chicken wings from the grill when the center no long remains pink. Grilled chicken wings will take around 16 to 18 minutes to cook on the grill.
Marinating the wings before you grill them is an optional step.
Spray flare ups on the grill with water.
Toss chicken wings in sauce after you remove them from the grill.
Save the leftover marinade and boil it on the stovetop for 5 minutes to kill any dangerous bacteria.
Wash your hands and utensils immediately after handling raw chicken to prevent food-borne illness.