Grill Chicken Wings
Grilling a batch of steaming hot chicken wings might be the dinner project for you. Chicken wings are adaptable to a variety of marinades or seasoning mixes, which will add a sweet and tangy or hot and spicy flavor to your grilled wings. Grilled chicken wings are often served as appetizers before a meal, or double up and make enough for a main course.
Contents
Ingredients
- Chicken wings
- Oil
- Marinades
- Dipping sauce
- Seasonings
Steps
- Make a marinade. Marinade can consist of a variety of flavors, including mild, sweet, tangy or hot. Use a mixture of ingredients such as Teriyaki sauce, soy sauce, sweet and sour sauce, tomato sauce or even a little whiskey or beer. Provide a sweet flavor by adding sugar, molasses or honey, then finish the marinade with salt and pepper or your favorite seasonings, along with a small amount of oil to prevent the chicken from sticking to the barbecue grill.
- A red wine marinade is easy to make by combining wine or apple cider with finely minced garlic and onion, Dijon mustard and seasonings of your choice, such as soy sauce, pepper, salt and cayenne pepper.
- Marinate chicken wings in hot sauce and melted butter to turn the wings into hot buffalo wings.
- Create a simple Asian style marinade by blending ketchup with a small amount of soy sauce, brown sugar and rice vinegar. Add a few drops of hot sauce or a pinch of hot pepper flakes, along with a few thinly-sliced scallions.
- Mix orange marmalade with a bit of chili sauce, soy sauce and rice vinegar for a tangy, sweet and sour marinade.
- Marinate the chicken wings in the refrigerator for a few hours before grilling.
- Skip the marinade if you like a dry seasoning on your chicken wings.
- Pat the chicken dry with paper towels first so the dry seasoning will adhere to the chicken.
- Use a mix of your choice of seasonings, such as Italian seasonings, paprika, cumin, garlic salt, or onion powder. Use a bit of cayenne or chili powder for hot wings, or lemon pepper or a squeeze of fresh lemon juice for tangy wings.
- Cook the chicken wings on a grill set to medium heat. Coating the grill with oil before placing the wings on the grill prevents the wings from sticking.
- Grill the chicken wings until thickest part of the chicken wings is no longer pink, usually about 15 minutes. Use tongs to turn the wings every so often so the meat cooks evenly.
- Coat your tongs generously with cooking oil when you remove the chicken wings from the grill. The oil will prevent the hot wings from sticking to the tongs.
- Serve the chicken wings hot from the grill. Extra marinade makes a good dipping sauce. To turn the marinade into dipping sauce, just simmer the marinade in a saucepan until the sauce thickens. If you prefer, you can use any dipping sauce recipe, or keep things simple with a commercial dipping sauce such as Teriyaki or barbecue sauce.
Tips
- Marinate chicken wings in a resealable bag, or use a large bowl or baking dish.
- Make as many grilled chicken wings as you like. Just be sure to make plenty of marinade or seasoning mix so you'll have enough to coat all of the wings.
Things You'll Need
- Tongs
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