After years of trying I finally cracked the code and discovered the secret to grilling the Ultimate Wings on my kettle.
I am sharing this technique as a Public Service Announcement for all of your Wing Fanatics out there.
The biggest problem I have had with grilling chicken wings has always been getting a proper crispy skin. The crunch on the skin is important to me and, until now, the only way I have been able to get it properly crispy was through deep frying.
I am not going to bore you with all of the ways I have failed in my efforts to make crispy wings on the grill. Let’s jump into the two tricks that were critical for these to be such a success.
The folks over at Serious Eats developed the technique of giving the wings a light coating of baking powder and letting the wings dry in the refrigerator overnight.
I am not sure exactly why baking powder promotes crispy skin but it works.
Toss your wings with 1 tsp of baking powder and 1 tsp of salt per pound of wings. Place the wings on a drying rack and let them chill in the refrigerator overnight.
Here is what they will look like the next day.
High Heat Rotisserie Grilling
The next trick was to grill the wings at really high temperatures without them burning.
You can try doing doing the High Heat by grilling the wings in the middle of a three zone kettle but my results were sub-par. (A three zone kettle has a fire banked on both sides of the grill and no coals in the center.)
If you try grilling them directly over the coals you are just going to burn the skin.
My approach was to load the wings into a rotisserie basket and spin them beside a VERY hot fire.
You can clamp the wings into the basket quite easily and not worry about them falling out.
For the hot fire I filled the Slow N Sear about half way full with lit Kingsford.
Here is what the wings looked like after 30 minutes.
Just look at how the bubbly fat is crisping up the skin!!
The high heat really sped up the cooking process and the wings were finished after 30 minutes.
The wings easily come out of the grilling basket.
These guys had a serious “crunch factor’!
I am always playing around with my sauce recipes. Right now this is what I am using:
Pretty Good Wing Sauce (Combine and microwave for 1 minute)
- 2 Tablespoons margarine
- 2 Tablespoons sriracha
- 3 Tablespoons Kikoman Orange Sauce
- 1 tsp red pepper flakes
Spicy, tasty and crunchy. Mmmmmmm.
Give this a try sometime. You will be glad you did.