Whether it's doused in a tangy, sweet or spicy sauce, few things are better on a grill than barbecue chicken wings. Grilled wings are not only tasty, they're relatively simple to cook, provided your barbecue sauce is prepared. Using a gas grill adds to the simplicity of this tasty treat, as it's easier to set your burners to the desired heat level, rather than pouring, lighting and arranging charcoal in a charcoal grill.
Split the chicken wings at the joints with a sharp chef's knife if they have not already been cut into drumettes and wingettes. Discard the tip ends, which have little to no meat. Season the wings lightly with salt and pepper.
Pour barbecue sauce into a large, resealable freezer bag. You can use any type of homemade or store-bought barbecue sauce you wish, whether its honey barbecue or a spicy and smoky barbecue sauce. Reserve half of the barbecue sauce and set aside.
Add the seasoned chicken wings to the bag of barbecue sauce and shake vigorously to fully coat the wings. Let the wings sit in the barbecue sauce to marinate while you prepare the gas grill.
Turn the burners on your gas grill to a medium-high heat and rub the grill grates with vegetable oil.
Place the sauce-covered wings on the grill on the grill grates over direct heat and cover the grill. Let the wings cook for about two to three minutes, until a nice sear forms on one side, them flip the wings over with tongs and cook for another two to three minutes.
Reduce the heat of the grill to medium-low and cover, allowing the chicken to cook for another 15 to 20 minutes, or until the wings are fully cooked to an internal temperature of at least 165 degrees Fahrenheit, as recommended by the Food and Drug Administration. Flip the wings every few minutes during this time for even cooking. You can baste the wings with fresh barbecue sauce each time you flip them if you prefer.
Remove the cooked wings from the grill and place in a clean mixing bowl. Pour the remaining fresh barbecue sauce over the hot wings and toss to coat. Serve hot.
- Keep the gas grill closed as much as possible when cooking food, as it loses heat more rapidly than a charcoal grill.
- Gas grills can be very dangerous when not handled properly, as propane is highly flammable. Always check for gas leaks according to the manufacturer's instructions before turning on the gas. Check the gas tubes for any blockages and the grill hoses for any holes as well. Keep the grill hoses away from the heat of the grill and dripping grease and never cook with a gas grill indoors.
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