Gas-Grilled Chicken Wings
The problem with chicken wings is their thick, rubbery skin. Here's how to make crisp wings with moist meat and smoky flavor.
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer grilling over charcoal for the smoky flavor it imparts. But a gas grill is easy to use, and it yields a flavor that’s almost as good.
Instructions
1.
In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart water. Add chicken; press out as much air as possible from bag and seal; refrigerate until fully seasoned, 30 minutes. Remove from brine, rinse well under running water, dry thoroughly with paper towels, and season with pepper.
2.
Turn all burners on grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Adjust one burner to medium and grill chicken pieces over it, turning once, until color is light spotty brown, skin has thinned, and fat has rendered, 15 to 20 minutes. Using tongs, move chicken pieces over burner still set on high, turning constantly to prevent charring, until wings are dark spotty brown and skin has crisped, 5 to 7 minutes longer. Transfer to serving platter and serve immediately, with a sqeeze of lemon or lime, or with an accompanying dipping sauce, if desired.
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