Fine Cooking

Servings:four to six as an appetizer.

It’s easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.

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2 lb. chicken wings (about 10 whole wings), split at the wing joints as shown below (discard the wingtips or save for stock)
Kosher salt and freshly ground black pepper
Oil for the grill
1 sauce recipe—choose from the following:
Buffalo-Style Sauce with Rosemary & Lemon
Spicy Peanut Sauce
Asian-Style Barbecue Sauce
Honey-Mustard Thyme Sauce
Scallion-Jalapeño Salsa
orSweet & Sour Orange Glaze

Preparation

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp. salt and 1/4 tsp. pepper.
Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they’re browned and crisp and completely cooked through, about 20 min.; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.
Use a sharp chef’s knife to split the wings at the joints, saving the middle section and drumette for grilling.
As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings (unless the sauce recipe instructs otherwise). Serve immediately on a platter and with plenty of napkins.

(3 ratings) Read Reviews

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desertsage| 06/20/2013

这真是有趣的几个年代的酱汁erve when guests are over - a potpourri of flavor. The finger food, saucy mash-up is a hit with kids and teens, too!
joyfullady| 09/03/2012

Excellent! A family and guest favorite!
SusanCooks4u| 03/28/2010

I barbequed these wings up for a superbowl snack. Ummmm good! When ever you choose a "Rosenfeld" recipe you are in for a taste treat!