No more avoiding making wings at home
By ELIZABETH KARMEL June 26, 2012 1:58PM
This May 14, 2012 image shows sweet and sticky honey, hot chicken wings in Concord, N.H. (AP Photo/Matthew Mead)
Updated: July 28, 2012 6:01AM
Wings rarely are made at home because they are associated with deep frying, something most home cooks don’t want to bother with. But truth is, they are so much better grilled.
I have long grilled wings and have a recipe that was dubbed the “world’s best” by my many students who enjoyed them and started making them at home. The best part is that the recipe is so simple, you hardly need a “recipe.”
I use indirect heat to grill the wings slowly. This cooks the dark meat nice and slowly, and renders the fat in the skin, leaving a nice crisp wing. When they are almost done, I take them off the grill and toss them with a mixture of honey and barbecue sauce and put them back on the grill to set the glaze and caramelize.