Before you dive into all of the sauces and marinades, learn the basics of grilling wings on a gras grill with this easy how-to.
The Basics of Grilling Chicken Wings
- Prep a baking sheet with two layers of aluminium foil. The first layer should fit the sheet tightly. The second layer can just lay on top.
- If you bought whole wings, cut them up into smaller pieces, cutting through two joints. Cut through the joint that connects to the wing tip first. Discard the tip. Then cut the wing in half through the other joint, between the middle section and the drummette.
- Put the wings on the baking sheet and apply a light coating of oil. Season both sides with salt, pepper and onion powder.
- Preheat your gas grill to medium. Too much heat will char the outside of your wings while leaving the inside undercooked. Let the grill heat up for about 15 minutes.
- Place all wings on the grill and reduce the burners to medium or medium-low. Discard the top layer of foil from the baking sheet.
- Cook the wings for about 20 minutes, turning them every 5 minutes. Be sure to check internal temperatures. Chicken should be cooked to 165°F.
- Remove the wings and place them on the baking sheet to rest.
Now’s the fun part. Once the wings have finished on the grill, sauce them with different flavours – buffalo, barbecue, peachy mango jerk sauce. Simply toss the wings with your sauce in a large bowl. Then enjoy!
