First time Grilling Wings


 
JSchlegelmilch

JSchlegelmilch

TVWBB Pro
Was inspired by Dwain P's post a while back that showed the wings with amazingly crispy skin, so I tried my own variation on the Cornell Chicken marinade. Didn't make a sauce this time out, but split the batch across two different sauces. Made some tenders for my wife (not a fan of wings) and some sweet potatoes...used a little apple wood for smoke and cooked them for about 40 minutes indirect. Did a final crisp direct (not shown), then sauced & served.











Sorry the last one is a little blurry. The ones on the left are teriyaki and on the right are the honey garlic bbq. Some of the best wings I have ever had! The skin was crispier than most times I have had them fried! Both sauces were great. I think I liked the honey garlic bbq best, but it was close....

Thanks for looking!
-Jeff
 
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Very nice looking wings. Have not seen the Dinosaur sauce around, but would like to try some.
 
JSchlegelmilch said:
Did a final crisp direct (not shown), then sauced & served.
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From my experience grilling wings, I've always found the final crisp-up over direct heat to be a really nice touch. I learned about this technique watching an episode of Steven Raichlen's BBQ University, where he made Louisville Wings, and did the final crisp-up before serving. Good stuff Jeff.
 
Look great! Been thinking a lot about doing my first batch of wings soon. What temp are you cooking them at? Secondly, when you sauce at the end, do you leave them on the grill for a few minutes or let the sauces get to room temp? My fear is saucing and having a weird mix of cold sauce/hot chicken. Thanks for sharing!
 
Luke P said:
Look great! Been thinking a lot about doing my first batch of wings soon. What temp are you cooking them at? Secondly, when you sauce at the end, do you leave them on the grill for a few minutes or let the sauces get to room temp? My fear is saucing and having a weird mix of cold sauce/hot chicken. Thanks for sharing!
Click to expand...

Didn't monitor the temp but used a chimney full of coals on one side and put a drip pan on the other and put them indirect. I rotated about every 10-15 minutes. The grill was running hot but they seemed to tolerate it fine as long as they were over the drip pan versus directly over the coals. I sauced when I was done and did not put them back on. I debated putting them back on, but the flavor was awesome without doing that. I could really taste the chicken and the sauce. My only regret is that I pulled the sauce right out of the fridge before putting them on the wings so it did cool them down. Next time I will heat it up so the wings and the sauce are both warm/hot. Let me know how you fare on your end!
 
Thanks J! Man those do look delicious. I love wings and my wife loves them if they are crisp rather than cheery like some crappy wings you get at any restaurant with a fryer. Football season is the perfect time to give these a go!
 
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