Chicken wings on a gas grill

Coat them in Baking Powder, then refrigerate them overnight uncovered. This will dry out and crinkle the skin. Then season with your favorite rub, grill with indirect heat until cooked through. If you want to sauce them on this grill, use hot sauce and honey mixed so the sugar in the honey carmelizes and makes it stick to the chicken.

Just don’t have heat too high so they won’t burn. I have a recipe I altered where you parboil them for about 45 minutes on a simmer with a bunch of spices. Renders a lot of the fat off so they won’t flare. Then start putting them on grill but every 10 minutes or so you take them off grill, toss them in crystal/butter sauce, place back on grill. Turn frequently and then repeat tossing in sauce several times/back on grill. Haven’t cooked them in a long time but people always raves about them

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Wife is having a ton of family

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At first glance, I thought you were Mormon.

I had to resort to a gas grill for years, and in the end, a batch of chicken wings was one of my favorite things to come off of it.

Season/brine/marinade your yardbird.

My grill had two burners so one side was used for indirect heat which is where the chicken was cooked. On the other side I had a V shaped wood chip smoker box which you can get on Amazon (or you can makeshift a foil pouch poked with holes, that nestled in between the gas guards. It would take some time to finally ignite the soaked chips so I'd start off on higher heat, but when they began smoking, turn the direct side to low and placed the patted dry wings on the indirect side, closed the lid, and in 50 minutes or so had beautifully crispy and smokey wings.

This probably wouldn't help you with the number of peeps you said were coming over, so best of luck

I grilled some wings tonight.











Didn't really do anything fancy. Bought some whole wings, cut up the drummette and the flap, discarded the wing tips.

Put them in a ziploc bag and added about a tablespoon of olive oil, some garlic powder, onion powder, black pepper, pinch of salt, some paprika.

Grilled on direct heat from 350°-375°. I flipped them after 5 minutes, closed the hood, flipped after another 5, then after another 5 minutes (so 15 minutes total cook time) this is how they looked. I used an instant read digital thermometer and they were ready. Tasted great. I tossed them in crystal wing sauce. (Did that after I took this pic). Nice crispiness to them and very plump and juicy.

This was all I cooked. Obviously if you a grilling a lot more wings, you'll have to extend the cook time. I'd make sure you get a digital instant read meat thermometer though. It really hellps you from overcooking the wings.

Regardless of whether you grill or smoke them, brush them with some butter and finish them under your kitchen broiler. That works for crispy skin every time.

I'd bake them in the oven first then put them on a hot grill to make them crispy. Then toss them in sauce.

We do wings on the grill pretty often; we just brine, season and grill. Nothing fancy. I think corn starching them would help make them crispy, but the brining is the key part here; always super juicy.

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We do wings on the grill pretty often; we just brine, season and grill. Nothing fancy. I think corn starching them would help make them crispy, but the brining is the key part here; always super juicy.

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What's the brining process and recipe look like?