Game Time: Get Your (Grilled) Wings On!

What’s better on game day than chicken wings?  They are certainly hard to beat.  The Four State Food Critic loves a good, crispy wing, and here’s a recipe that allows you to get out that gas grill in the dead of winter and put it to some good use.

(Image Credit – zenreich.com)

Grilled Wings

• 2 Small packs of whole chicken wings (or one large pack)
• Your favorite hot sauce (or other flavor) for coating

To prep, get a cutting board and a sharp knife.  Separate each wing into the drumette and the wingette (cut at the joints), discarding the wing tip.  Set aside and repeat until all of the whole wings are dismantled.  Heat up the gas grill to medium high, then grill the wings (skin on) over direct heat for 10-12 minutes (longer for extra crispy), turning frequently so they don’t burn.  Trust me, that hot grill works magic.

Pour a healthy splash of your favorite wing sauce into a non-plastic container or large bowl.  Add the wings straight from the grill into the container and mix with a pair of tongs to coat.  Serve hot.

Try changing things up by using new and different flavor coatings.  The FSFC loves Oriental sauces (like teriyaki) or try a store bought marinade (such as honey-lime) as a change of pace from straight “hot” sauce.  You can even experiment with your own coating creations.

Wings aren’t hard to do – give them a try and see what a difference grilling them yourself makes!