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Active Time
35 minutes
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Total Time
35 minutes
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, guys, it's the secret behind Buffalo chicken wings! Everybody loves wings, so alert your friends to come on over for a backyard wing feed. Make as many sauces as you'd like, and let each person embellish their wings the way they want.
Each sauce makes enough to coat all 9 pounds of wings, so if you make all five sauces, you might want to downsize them, or make the full amount and use them in other ways. The vinaigrettes would be terrific as salad dressings, and the rest would punch up grilled or roasted pork or beef and do absolute wonders for tofu.
Ingredients
Makes 8 servings (main course)
Step 1
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure below.
Step 2
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.
Step 3
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.
Charcoal grilling instructions:
Step 4
Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
For direct-heat cooking:
Step 5
When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:
HOT: 1 to 2 seconds
MEDIUM HOT: 3 to 4 seconds
LOW: 5 to 6 secondsGas grill instructions:
Step 6
Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
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Reviews (2)
Back to TopI made this for my Super Bowl party using 3 of the 5 sauces: Sriracha Buffalo, Balsamic Hoisin, and Spicy Coconut Curry. It was OK. The Buffalo sauce was mild and quite greasy, the Balsamic was tasty but not spicy, and the Spicy Coconut was interesting but the least favorite of the party. Apparently Thai flavors aren't at the top of the list on Super Bowl Sunday. Another recipe on this website called "Balsamic Soy-Glazed Chicken Wings" is much better. I agree with the other reviewer that it's better to precook the wings in an oven at 450 F for 20 mins, then finish on the grill just before serving.
Anonymous
Ladera Ranch, CA
2/4/2013
Alternative method: Bake chicken at 450 for 20minutes (flip half way through). Finish on the grill circa 5 min a side. Make sauces in large bowls; throw finished chicken in, toss, and serve. Be careful not to overcook chicken.
onalimb
6/26/2012