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It’s easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.Serves four to six as an appetizer.
how to make
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp. salt and 1/4 tsp. pepper.
Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they’re browned and crisp and completely cooked through, about 20 min.; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.
Use a sharp chef's knife to split the wings at the joints, saving the middle section and drumette for grilling.
As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings (unless the sauce recipe instructs otherwise). Serve immediately on a platter and with plenty of napkins.
From Fine Cooking 72, pp. 61
photo: Scott Phillips
