Grilling a batch of chicken wings seems like a simple task right? Just slice them up maybe give them a balsamic glaze for some extra flavor and throw them straight on the grill until the outside is etched with beautiful grill marks and the inside is cooked through. Easy peasy!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Barlow BBQ | 2019-10-05 13:00:01 |  346,661 Views |
How to Make Grilled Chicken Wings | Weber Genesis Gas Grill | Barlow BBQ
Well if you’ve ever grilled a batch and it turned out bone-dry tough pieces of meat you know the reality is quite different. Flavorful grilled chicken is easy to prepare and cook once you know what you’re doing but it’s tough to master. While there have been countless tips and tricks developed over the years to help you grill juicy succulent wings this one is perhaps the most important: you need to treat your gas grill like an oven and cook your chicken using indirect heat.
Those delicious photos of chickens sizzling over an open flame in your cookbooks may look amazing but they can fool many people into thinking that they should always hold their chicken wings directly over the flame. That’s a one-way ticket to wings with burnt outsides and raw insides. If you want them to come off the grill just right hold your chicken wings to the side of the flame. As the heat gently blows over the chicken it will slowly cook your bird both inside and out ensuring that it cooks evenly.
Direct heat is great for creating those coveted grill marks but it can quickly overcook the outside before the inside has a chance to cook. Think of the heat here as the flame of a blowtorch. The heat is high and very concentrated so it has no problem creating grill marks on the skin of the wings. That said it takes a long time to penetrate the skin and deep into the core of those meaty wings. Your wings don’t have that time. By the time the core can cook which could take 30 or 40 minutes the outside is already overcooked.
