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How to Cook Wings on a Grill or Griddle Pan

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How to Cook Wings on a Grill or Griddle Pan
A man uncovering chicken wings on a charcoal grill in the yard. Photo Credit: Icealien/iStock/Getty Images

Wings, usually chicken, are often served as appetizers and are a popular finger-food item, often consumed while watching sporting events but also gracing the tables of holiday fare. They can be marinated in a wide variety of flavors from sweet to spicy. Wings can be dipped in or slathered with sauces or dressings of varying flavors. Grilled wings by way of a grill or a griddle pan provides an opportunity to add another layer of flavor to the wings.

Preparation

Step 1

Place the wings in a large colander and rinse them under cool, running water. Pat them dry with paper towels.

Step 2

Put the wings in a large bowl or plastic bag and for every eight wings, pour 3 tsp. of olive oil or ½ cup of your choice of barbecue sauce, salad dressing or marinade over the wings.

Step 3

Season the wings with salt and pepper to taste. Sprinkle other seasonings, if desired, such as ½ tsp. of garlic powder, ½ tsp. of onion powder or 1 tsp. of your choice of herbs and spices for every eight wings.

Step 4

Toss the wings well with tongs or use your hands to coat the wings evenly.

Grill

Step 1

Preheat the grill to high.

Step 2

Wipe down the grill grate with olive oil or nonstick cooking spray.

Step 3

Place the wings on the grill and cook for 4 to 5 minutes on each side, basting the wings a few times if you are using sauce, marinade or salad dressing.

Griddle

Step 1

Preheat a griddle over high heat, whether on top of the stove or on a grill.

Step 2

Test the griddle for readiness by pouring a drop of water on it; the water should sizzle.

Step 3

Lightly grease the griddle with 2 tsp. of olive oil or nonstick cooking spray, if the griddle does not have a nonstick surface.

Step 4

Put the wings on the griddle and cook for 4 to 5 min. on each side. Baste the wings with sauce, marinade or salad dressing a few times during cooking.

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