When grilling chicken wings...?!


Question:

When grilling chicken wings...?

...what is the best way to make sure that they are cooked all the way through?

I've heard different things like boil them in water first or put them in the microwave (then how do you marinade)? We like to let our wings sit an a marinade for at least an hour or two before grilling. Is there a "secret" to making sure there's no pink near the bones (i.e. slow cooking on the higher racks...then move them to the bottom rack for "grilling?"

What are your wing grilling secrets?

Thanks for your help! :)


Answers:
Grilling marinated wings would be a great candidate for indirect grilling, all you do is preheat your grill have a grill thermometer and get it to about 250 degrees to start then turn one side of the gas off or if using charcoal arrange coals to one side then put the wings on the grill with no heat directly under it. Your themometer is Key, you'll need to keep that grill at a steady temp not to exceed the upper 300's and allow the wings to cook covered for about 20 min then you do your check for doneness. With chicken, get the temp to about 130 then take off the grill and let them rest and they will continue to cook, don't be alarmed, by the time you prepare your sides there will be no pink and cooked all the way through...Enjoy!

Source(s):
Gary's Kitchen, Mescalero, New Mexico

I usually marinade them for an hour and then put them in the oven for about twenty minutes on 280 degrees before grilling. This usuall helps. Make sure though you have enough marinade to cover the top of the wings while in the oven or they might dry out.

Definitely Microwave them for about 10 minutes first, it is very difficult to cook them thoroughly using just the grill.

thats a dume ? *****

I don't usually grill chicken wings, I deep fry them, and then coat them with a mixture of Frank's Hot sauce, and melted butter, mixed, and heated in a small saucepan before coating the wings.

My Mom used to boil them all the time, and stick them in the fridge. They were a great snack for on the go.

If you boil them, do it for about 15-20 mins. then pop 'em on the grill coating them with bbq sauce or something every minute or so until they are brown on the outside.

If you are wanting to grill any other chicken parts like drumsticks, or thighs, etc. I first marinate them in italian dressing usually, but any other marinade will work, then I use a grill that has an upper rack, and cook them low, and slow. Low heat, for a long time, on the upper rack, maybe upwards of 30 -40 mins. It depends how big the pieces are,then after they start to get golden brown, I move them down to the lower rack to finish them off, usually another 5-10 mins. You can tell when they are done whaen the bone twists easily out of a drumstick, or the juices run clear, not red out of the pieces.

Good luck!

Stevo.

Longer cooking at lower heat is the only way. Boiling takes the flavor out of the meat, and Microwaving never cooks evenly. Your have two options:

If you can control the grill heat, cook longer at a lower heat.

If you can't, then cook them as long as you can on the grill (without burning the outside), and then tess them all in a 350 degree oven covered loosely with foil. They should be completely done in less than an hour

A couple of points here

Cook them any way you want but please don't boil them or microwave them. They will be awful.

After marinade put them directly on an outdoor grill or if using an oven spread them on a baking sheet and cook at 325 degrees

DO invest in a digital thermometer. Insert at the thickest part of the wing.

And by the way....do not take them off the grill until they reach 160 degrees F.

If you take them off at 130 degrees as stated above, they will increase about 5 more degrees but that is nowhere near done. Eat these and you WILL get sick.

Indirect cooking would be the best.
What I would do is:
1. Make a mixture of : 1 part paprika, 1 part salt, 1 part pepper and 2 parts garlic powder ( you can change these to suit your personal taste)

2. Mix these with the wings in a bowl with some olive oil and let sit for an hour or so in the fridge.

3. Get charcoal on the grill ready. Pile hot coals on two opposite sides of the grill.

4. Place the wings in the middle of the grill (don't forget spray the grill with PAM) and close the lid. After about 1/2 hour you can flip the wings. If you have a wing rack it would be easier. I leave them in for about 1 hour. After the hour you can move the wings directly over whats left of the coals if you want the skin to get a little crispy.




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