Barbecued chicken wings make a savory snack that is far simpler to prepare than you might think. Grilling chicken wings takes very little time, because they are small and don’t contain much meat. Adding barbecue sauce adds not only flavor, but color also, and it helps keep grilled chicken wings from drying out. Do not brush raw wings or you will contaminate the barbecue sauce with bacteria from the raw chicken.
Spray your grill’s rack with nonstick cooking spray and preheat it to medium-high.
Rinse your chicken wings in cool water and pat them dry with paper towels.
Snip the wing tips off with shears and discard them, or save them to make broth or stock with. This will leave you with something that looks sort of like a boomerang.
Toss the chicken wings in olive oil. Season them with salt and pepper to taste.
Place the oiled and seasoned wings on the hot grill rack.
Cook the wings for eight to 10 minutes and turn them with tongs.
Brush the tops of the chicken wings with barbecue sauce and cook them for another eight to 10 minutes.
Turn the chicken wings, brush the tops and cook them for two to four minutes more. Poke the very tip of an instant-read thermometer into the meaty part of the largest wing. The wings are done when their internal temperature reaches 165 F.
Things You'll Need
Nonstick cooking spray
Line your grill rack with aluminum foil or use a vegetable tray if your grill rack’s spaces are wide enough to let the wings fall through.
Never use the same cooking implements for raw chicken and for cooked chicken.
- Fine Cooking; Grilled Chicken Wings; Tony Rosenfeld
- Food Network; Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce; Bobby Flay
- Food and Wine; Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze; Marcia Kiesel
- Clemson University Cooperative Extension; Safe Handling of Poultry; Pam Schmutz and Elizabeth Hoyle; October 1999