Method: Indirect Grilling
Advance Preparation: 24 hours to marinate the wings
Special Equipment: 1.5 cups wood chips, preferably hickory, soaked for 1 hour in cold water and drained
Serving size: Feeds 4-6 people as an appetizer
12 whole chicken wings (2.5-3 lbs.)
2 tsp garlic salt
2 tsp black pepper
2 tsp cayenne pepper
2 tsp crumbled dried oregano
Making delicious wings on the grill can be a fun and easy preparation before the big game or just a good way to try something new. This basic recipe using indirect grilling is sure to be a hit. Indirect grilling on a charcoal grill is quite easy and prevents the hot flames from burning the outside of the wings before the center is fully cooked. To set up the grill, light the coals as normal but then transfer the coals to opposite sides of the grill into 2 piles and place a drip pan in the center. Once the meat is on the grill it is best to leave it shut and to control temperature with the vents. Similarly, to indirectly cook on the gas grill, only light one side or one heating zone.
- Rinse the chicken under cold running water, drain and blot dry with paper towels. Place wings in large bowl.
- Sprinkle the garlic salt, black pepper, cayenne pepper and crumbled dried oregano. Turn the wings to ensure they are fully coated. Let marinate in refrigerator for 24 hours.
- Set up the grill for indirect grilling and place a drip pan in the center. For a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, set grill to medium high. For a charcoal grill, preheat to medium-low and add half of the wood chips when the coals are ready.
- Oil the grill grate to prevent the chicken from sticking. Place the wings in the center over the drip pan and cover the grill while the wings cook for 1.5 to 2 hours. If using charcoal, add 10-12 fresh coals and a handful of chips per side after 1 hour.
- Using oiled tongs, move wings to a serving platter and serve at once.