Cooking chicken wings on the grill is great because you avoid the mess and smell of deep-frying. If you wish to marinate the wings, you may, but it's not necessary because they stay very moist, self basting as the fat renders out. Corn meal adds a bit of crisp to the chicken skin. Do not use flour because it is more likely to burn if there are any flare-ups.
- 2 - 3 lbs (900gr-1.4kg) chicken wings
- 2 - 3 Tbsp barbecue rub
- 2 Tbsp corn meal
- oil for the grill
- 1 - 2 cups barbecue or wing sauce
Rinse and pat dry the chicken wings. Cut off the tips and save for stock. Do not separate the drummettes and wingette because they are more likely to fall through the grate. You can cut them with apart with a clever when they are done, if you wish.
In a large bowl or zip-lock bag, mix rub and corn meal together. Add the wings and toss to coat each wing evenly.
Prepare your grill for indirect heat, leaving one side off. Heat the barbecue to 300°F/150°C. Make sure your grate is clean; wipe it down with oil to prevent sticking. If you want to add wood smoke, we suggest a fruit wood for chicken such as apple or cherry. Hickory and mesquite would be overpowering.
Arrange the wings on the grill and close the cover. Grill for about an hour, turning once. Baste one side of the wings with your favourite barbecue or wing sauce 10 mins. before they are done. Wait 5 mins., turn and baste the other side.
You can also leave the wings naked and serve with dipping sauce on the side.
Sauce suggestions: Caribbean Jerk, teriyaki, Korean, or mustard-based BBQ sauce.
Great idea: Place a coil of sausage on the grill to smoke alongside the wings. Baste with BBQ sauce while it cooks. If it is fresh sausage, allow close to an hour to cook to an internal temperature of 160°F/70°C. If it is pre-cooked sausage, allow 30 mins. for it to warm through. Cut into thick diagaonal slices and serve alongside the wings.