Gas-Grilled Chicken Wings
By America's Test KitchenPublished on August 21, 2007
Time
50 minutes, plus 30 minutes brining
Yield
Serves 4 to 6 (Makes 24 wing pieces)
Ingredients
Before You Begin
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.
Instructions
- 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.
- 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.
Time
50 minutes, plus 30 minutes briningYield
Serves 4 to 6 (Makes 24 wing pieces)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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.
Before You Begin
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.
Instructions
- 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.
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments