Skewer And Grill Chicken Wings For Most Delicious, Crispy Skin

Unless you are a liar who likes lying to yourself and others, you know that the best part of the chicken wing is the delicious, flavorful, crispy skin, and your goal should be to maximise it. To do so, you will need some metal skewers. Photo by Chelsea Kyle, food styling by Kat Boytsova.

Unlike "normal" wing preparations, there is no cutting involved here, simply some poking and stabbing. Epicurious suggests you go about it thusly:

...unfold the wings, as it were, and stick a metal skewer through the base of the drumstick, through the flat, and onward — get the tip of the skewer at least past the joint connecting the flat and the wingtip, so that the wing will stay rigid on the grill.

Not only does putting the whole thing on a stick make it easy to flip on the grill, but it ensures that all of that glorious skin gets kissed by the flame and coated in sauce, making for one tasty wing.

The Trick to Great Grilled Chicken Wings [Epicurious]


Comments

    Whenever I have done a batch of chicken wings on the Weber I have found that spending an extra few minutes with the cleaver and separating the wings at the joints into 2 smaller pieces makes for crispy skin all round. They're also easier to marinade and easy to demolish in a mouthful or 2. The only downside is that you have to flip twice as many pieces of meat. Once you get the hang of opening the wing and getting the blade through the joint, you can split a kilo or two in just a few minutes. Grilling & Smoking by Micah on YouTube has a bunch of great videos on cooking up a whole range of delicious chicken wing recipes.

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