Grilled Chicken Wings

Chicken wings are a tailgating staple, but this simple recipe offers a fraction of the fat and sodium of the deep-fried option. Choose lean cuts of meat and your favorite hot sauce for finger-licking goodness.

Ingredients
  • 4 pounds chicken wings and/or drummies
  • 12 ounces hot sauce
  • Fine-grain sea salt
Instructions
  1. Pour the hot sauce into one large resealable plastic bag. Add chicken, seal bag, and turn several times so the sauce coats the chicken.
  2. Put the bag in the refrigerator to marinate for at least 2 hours or, for best results, overnight, turning the chicken occasionally to make sure all surface areas are covered with hot sauce.
  3. Set up your grill for indirect grilling. When the grill is hot, place the wings in the center of a cooking grate over indirect heat. Close the lid of the grill and allow the wings to cook for 20 to 25 minutes, until they begin to brown.
  4. Flip each wing and allow to cook for another 20 minutes, until the wings are crispy and cooked through. Transfer the wings to a serving platter and sprinkle with a pinch of sea salt. Serve with celery.
By Chef Elizabeth Karmel
 

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