In our summer grilling recipes series we have focused mainly on how to best prepare barbecued meats. But second only in popularity are chicken wings. We hope you enjoy these tips and recipes for having the best wing ding of a barbecue with chicken wings prepared to perfection, courtesy of Kingsford.com.
Best Practices for
Perfectly Cooked Wings
Our friends at Kingsford.com have outlined the perfect way to make perfectly cooked chicken wings. They suggest first preparing the wings by separating the flat pieces from the drumettes (remove the pointed wing tip first as there is not enough meat there to be worthwhile). Next, season them with your choice of dry rub or marinade. If using a wet marinade, let the chicken sit in the liquid for at least one hour, or up to overnight. When prepped, get your grill heated on one side only. Sear the wings on the hot side, then move to the cooler side of your barbecue to finish cooking. Make sure they reach an internal temperature of 165 degrees by using a meat thermometer. Finally, brush them with a sauce or glaze of your choice and heat just enough to slightly caramelize before removing from the grill and serving.
Now that you know the steps, here a couple recipes for
grilled chicken wings to serve at your next backyard barbecue.
KC Masterpiece Grilled
Teriyaki Chicken Wings
- Yields: 8 Servings
- Cook time: 15
- Prep time: 1 h 45 m
- 1 16-ounce bottle KC Masterpiece® Honey Teriyaki Marinade
- 1 bottle KC Masterpiece® Barbecue Seasoning
- 1 cup apricot preserves
- 1 package King’s Hawaiian® Dinner Rolls (12 per package)
- 4 lbs. chicken wings
- Kingsford® Charcoal with Hickory
For the apricot teriyaki marinade, mix 1 cup apricot
preserves with 2 cups KC Masterpiece® Honey Teriyaki
Place chicken wing sections into a food
storage bag. Pour the apricot teriyaki marinade over the wings so they are
completely covered. Marinate in the refrigerator for a minimum of an hour and a
Heat grill as directed above, with a hot and cool zone.
While the grill heats, remove the chicken from
the marinade and lightly sprinkle with KC Masterpiece® Barbecue Seasoning.
Once the grill has reached 450°F, place the
wings on the cool side of the grill. Close the lid on the grill and cook the
chicken for 10 to 15 minutes, until it reaches an internal temperature of 180
Remove from grill and serve with King’s
Hawaiian® Sweet Dinner Rolls.
Fire Walker Wings
- Yields: 4 Servings
- Cook time: 25 minutes
- Prep time: 10 minutes
- 1/4 cup + 1 tablespoon
sambal oelek chile sauce
- 1/4 cup canola oil
- 2 tablespoons soy
- 2 tablespoons rice
- 2 tablespoons brown
- 2 tablespoons mirin
- 2½ pounds chicken
- 1/4 cup Sriracha
- 2 tablespoons unsalted
Combine ¼ cup sambal oelek, oil, soy sauce, vinegar, brown sugar and mirin in a bowl and whisk together. Place wings in a large resealable bag and add the marinade. Close the bag and refrigerate the wings for a minimum of two hours.
Prepare a smoker as instructed above, with two
zones (hot and cool). Aim for a smoker temperature of approximately 275 degrees.
Remove wings from the marinade and pat dry.
Place them on the cool side of the grill and close the lid. Let the wings smoke
for about 20 minutes, until they reach an internal temperature of 165 degrees.
Place a small saucepan on the grill and combine the remaining 1 tbsp. of sambal
oelek, ¼ cup Sriracha, and butter. Allow the sauce to heat through, until the
butter has melted.
Remove the wings and sauce from the grill and place wings in a container with tight lid, along with the sauce. Seal the container and shake to fully coat the wings. Serve immediately.
Now you have all the information you need to enjoy a wing ding of a barbecue with chicken wings.