Chicken wings cooked on a grill or in a griddle pan receive a flavorful char that you cannot produce with deep-frying. As a bonus, the finished wings are healthier. The wings are cooked in exactly the same way with a grill or griddle pan, but you can't achieve the smoky flavor on a griddle pan that you get when grilling over charcoal. You can eat the wings plain off the grill or toss them in your favorite sauce, such as Buffalo-style hot sauce.
Pat the wings dry with paper towels and season with your choice of dry spices, such as salt and pepper. If you don't plan to coat the wings with a wet sauce after cooking, you can marinate them for a few hours before cooking. Purchase a bottled marinade or make your own with an acidic liquid ingredient such as vinegar or lemon juice, cooking oil and your choice of herbs and spices.
Preheat the grill or griddle pan over medium to medium-high heat. Avoid high heat, which can burn the skin before the insides cook thoroughly. Brush the grill grates or the bottom of the griddle pan lightly with cooking oil to prevent sticking.
Place the chicken wings on the grill or griddle, leaving a small space between each piece so they cook evenly.
Cook the wings for a total of 15 to 20 minutes, turning with tongs every few minutes to ensure even cooking and prevent burning. Insert a meat thermometer in the thickest part of the meat and remove the wings when they reach an internal temperature of at least 165 degrees Fahrenheit.
Toss the wings in your choice of wet sauce, such as barbecue sauce or Buffalo sauce. Simmer equal parts hot sauce and butter to make Buffalo sauce.
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- Avoid hitting the bone with the thermometer tip when checking the internal temperature.
- If the outside of the chicken appears to be cooking faster than the inside, you can reduce the heat on the stove top or grill, or move the wings to a cool spot on the grill.
- Non-stick cooking spray works well to prevent sticking, but you must spray it on grill grates before placing the grates on the grill. The combination of oil and aerosol in canned cooking sprays can cause a flare-up if you spray it over the flame.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.