Chicken Wings Five Ways
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alexis Touchet
Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we're calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it's been cooked. Come on,
Ingredients
9 to 9 1/2 pounds chicken wings (about 36 large)
3 tablespoons vegetable oil plus additional for grilling
Sauces to toss (see below)
Sriracha Buffalo Sauce
Lemon Pepper Garlic Vinaigrette
Balsamic Hoisin Sauce
Spicy Coconut Curry Sauce
Smoked Paprika Vinaigrette
Instructions
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure below.
Cut off tips from chicken wings with kitchen shears or a large heavy knife (save to make chicken stock), then halve wings at joint. Pat dry, then toss with 3 tablespoons oil and 1 teaspoon each of salt and pepper in a large bowl.
Oil grill rack, then grill wings in batches (covered only if using gas grill), turning occasionally, until cooked through, 10 to 15 minutes per batch. Toss wings in a bowl with your choice of sauce. Transfer to a platter and serve.
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