My understanding and what I'll be basing my attempt this week on:
1) Sauce after cooking
2) High temperatures with the caveat that the temperatures you need are above the smoke point of the fat in the chicken so you need to either cook outdoors and ignore the smoke or steam the wings to render out the fat before putting them in the oven

 

-----signature-----

I grill them all the way (or smoke on occasion).


they come out awesome.

When you guys say grill...do you mean you toss them straight on the BBQ?

Or do you have like a pan/tray or something you cook them on?

Just curious because it sounds awesome and I'm going to try it....and don't want to lose my wings...

 

-----signature-----

I do the wings whole and I use the big ones when I do them on the grill... Don't get the lil scrawny things... I do mine right on the grate but make sure you coat the sucker with no stick BEFORE you heat it up (Unless you want to make a flame thrower trying to apply no stick to your grill lol)

One thing I'd like to try again myself is a method my brother uses up at camp.... He gets a good bed of coals going and sticks them right into them then covers them up... After they come out just toss them in flavoring or salt them and they come out crispy and delicious... If you keep the coals super hot they won't stick to wings oddly enough.

 

-----signature-----

I would assume you just throw them on the grill or some sort of grating. You want the fat to render out and drip away so you get a nice crispy wing. If you put a drip pan beneath the wings you can keep the fat from hitting the coals and getting turned into tasty, smoky carcinogens. I don't know if I would bother with that hassle unless I was grilling all the time...

 

-----signature-----

hmmm no stick BEFORE heating...where is the fun in that?


And a tray underneath eh? I usually let the fat drip and the flames soar...

 

-----signature-----

yep right on the grill raw.

TY sir. I will investigate this tonight or tomorrow

 

-----signature-----

I bought 10 pounds of wings to make homemade buffalo wings once, and my aunt convinced me that she makes awesome buffalo wings.

So i let the bitch make them and they came out slimy as fk. she soaked them in franks hot sauce then tossed all 10 pounds at once in the fryer. She thought they were the bomb, but i sat there eating my ruined "buffalo wings" with a smile on my face, cursing her in my head.

 

-----signature-----

someone made me spicy korean wings once. freaking delicious as hell. they deep fried them and sauced them afterwards. were crunchy and perfectly cooked, super awesome

 

-----signature-----