Grilled Chicken Wings

Rather than heating up the kitchen in the middle of summer, why not try these on the grill?  Let's face it, there's nothing healthy about any chicken wing recipe, but you can cut some of the fat by not frying them.  Baking them in the oven works, however, it's hard to get them crisp.  Cooking them on the grill ensures they are crisp and delicious.

Grilled wings need to be watched closely as there is a tendency for flare-ups.  In an effort to not let them go up in flames, be sure to turn them and move them around the grill as needed.

I start my wings the night before by putting them in marinade.  Actually, if I purchase the wings ahead of time and freeze them, I freeze them in the marinade.  This way, when I take them out, as they defrost they are marinating.  All I have to do is turn the bag once to ensure even flavor throughout.

If you purchase whole wings, cut the tips off and discard, and the remaining wing gets cut into two.

Grilled Chicken Wings

chicken wings, wingtips discarded and wings separated into 2 pieces
italian dressing
hot wing sauce {such as Franks Red Hot Wing Sauce}

At least 4 hours prior to grilling, add the italian dressing to the wings and allow to marinate, in the refrigerator, turning once to ensure even flavor.

For a gas or charcoal grill:  Prepare the grill with a medium flame (grill temperature for gas grill should be around 350 degrees Fahrenheit).  Clean and oil the cooking grate.  Grill the wings, turning at least once, about 12 minutes on each side, until skin is crisp and lightly charred and meat registers 180 degrees.  *Watch closely to prevent burning*.

Transfer chicken to a bowl, and toss with wing sauce.


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