Grilled Chicken Wings
Friday night I drew some food inspiration from FoodNetwork.com and a food blog linked to the profile of person on a message board. I wanted something quick and simple, with little or no mess which usually means grilled something or other. The first recipe was Bobby Flay's Grilled Chicken Wings. I'm not going to bother pasting the recipe here because in reality I only followed the cooking instructions. I'm sure the sauces were amazing, but I didn't want to end up with 2 pints of greek yogurt blue cheese dipping sauce in the refrigerator. So going back to my previous Chicken Wings post you'll need to butcher your wings in the appropriate spots, and then thats it.
No steaming or refrigerating. Get your grill up to 400-500 degrees, take all of your wings put them in a large mixing bowl and toss them with 2-3 tbsp olive oil, some salt, pepper and any other chicken friendly spices you enjoy.
Grill the wings 4-5 minutes per side, then toss them in your favorite sauce (1/2 cup per dozen), plate and serve.
Nearly as good as the oven roasted preparation and light years quicker. The main difference is that when you steam some of the fat out of the wings in the oven method the skin shrinks up and loses much of its elasticity and gains some crispiness. In this grilled method it is just the opposite. Ideally I'd say the best method for homemade wings is to steam them, rest them in the refrigerator, then toss them in olive oil and cook them on the grill.
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