Grilled Chicken wings

10 Comments

  1. Hello Martin. Thanks for the recipe. The Spicy vinegar sauce mentioned early on in the article – I’m assuming since vinegar is never mentioned again in the ingredients is that is comes from the hot sauce that we choose to use?

    Thanks for the clarification as to why dark meat is cooked to 175 instead of 165 like white meat…I’ve always wondered and never thought to ask.

    1. Yes, the vinegar comes from the hot sauce, there’s no need to add more unless you like your wings particularly vinegary, which might actually be pretty tasty.

    1. Ryan,
      Your response sent me down quite the rabbit hole! I had been taught in culinary school as well as in other situations that wing meat was dark meat. But lo! It seems that wing meat shares almost as much in common with white meat as it does with dark. Cooks illustrated confirms this, as does Thomas Keller. Personally, I find that wing meat is still too rubbery at 165°F, so I like it cooked a little higher, but I might have to try cooking them a little lower next time. Thanks!

  2. I roast wings in the oven frequently.

    I like to make a tight triangle with them by forcing
    the tip back and up against the “drumstick part.”
    This keeps the tips from over crisping.
    Also utilizes grill space more effectively
    to get more wings in the same space.

    If they are cold out of the fridge, you may need to run one under warm
    water to coax them without breaking a joint or the tip.

    Satisfied Thermoworks customer

  3. I play drums and have had the pleasure of bar food including outstanding wings. One restaurant/bar that has been around for 63 years serves awesome wings, you can order a bowl of 50. They are known for their wings. I think they are deep fried and then.. who knows. They serve breaded chicken fingers too with hot sauce, I’ve tied that at home but theirs is better.

    At another place I’ve see the kitchen put wings in the grill and add hot sauce for an order. They were great, I’d get them nearly every week.

    Speaking of wings, I recall when I orded 10 at a Chinese take-out there were 20 pieces. Not every place will count 2 pieces as 1 wing.

    I have Frank’s, I like that though my wife does most of the cooking and will use something else. She has a timer, I have yet to convice her to get an instant-read digital thermometer. Thanks for posting the recipe/instructions!

    Cookbooks are too often without instructions…

    Cheers!

  4. Been grilling my wings forever. Marinating them ahead of time for a few hours or overnight in half italian dressing half soy sauce gives them a whole ‘nother layer of flavor with the umami aspect getting into the meat to compliment the spicy sauce, adding garlic and other flavors to the sauce is extra good flavor not just hot sauce and butter, which is fine but so many ways you can turn up the flavor.

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