Chicken wings question(s)
 

I'm making chicken wings for a tailgate on Saturday. Here's my plan.

Bake the wings the night before in their respective sauces. Re-heat on the grill at the tailgate.

1. Grill directly on the grill to finish?

2. Baste the wings while on the grill?

3. Other suggestions/recommendations?

I do not care to fry them and I don't have a fryer so that option won't work.

Have fun with the rubber wings!
Ya gotta make 'em fresh at the tailgate!
Just my opinion!

I'm listening...please advise. (Again, I have no fryer)

So just grill the suckers?

Ya got it, bro!....and dip 'em in the sauce as soon as you take 'em off the grill!

You can also put 'em in a greased aluminum foil pan on the grill!

Approx. cooking time? (Not frozen wings)

Too many variables: size, temp. of grill, distance from heat, location of the moon ROFL!

About 10-15 min on med heat. Just twist one open and check that the juices are clear!

Don't forget wind conditions!

Thanks for the tips.

......and alcohol content of the cook!:wiggle:

try this it works for me...

3 pounds chicken wings, separated at joints, tips discarded (do night before)

• 1-2 bottles favorite sauce

Preheat a grill to medium heat.

1. In a large pot, add the uncooked wings - frozen is okay. Add sauce to cover wings. Place the pot to one side of the grill, so the sauce comes to a simmer.
2. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

if you try it, tell me how it works out for ya
<!-- NOTES -->

Bake the wings the night before in their respective sauces. Re-heat on the grill at the tailgate, like ya said and reheat the next day in one of those disposiable pans, they won't need anymore sauce. If the grill is hot 350ish they shouldn't take anymore than 10 mins to reheat but for quality control try em...

10:00pm here in NJ, and I'm craving freakin wings.. thanks guys !!

I like my wings when the skin is crispy. I would grill them over direct heat until the juices run clear so the skin gets a good crisp to it. I use the sauce as a dip so that they don't get any sauce on them until its time to eat. The chicken wing will still have a strong chicken flavor, but you also have the flavor and heat from the sauce.

I like to dip my wings in ranch dressing. (just sayin)

Forget the wings...This thread has some great Avatars! lol

I made some a couple weeks ago. Used Sweet Baby rays bbq sauce. No1broncofan turned me onto the stuff. Quite possibly the best bbq sauce on the market.

I been using that stuff for a long time it really is killer for store bought.

I made wings yesterday.. had to my mouth was watering all week after reading this.. simmerered first then grilled then simmered then grilled and simmer then served!! AWESOME.. Will be bringing the fixins to Mile High West on the 10th.. stop by and have a few! Thanks for the recipies

1. Grill them at the game-not the night before. Grill them on low for about 35-45 minutes or until nice and crispy. Grilling them with the sauce on for the whole time is bad. Normally sauce has sugar in it and will only burn.

2. Take off grill and slather in your favorite sauce.

3. Put them back on the grill to let the sauce carmalize on the wings.

4. Take off the grill.

5. Eat.

6. Smile.

7. Go poop.

Stu and Tailgate have it down. Definatly dont cook with sauce unless you put it on at the very end. It burns pretty easily.

Sacrilege!!

pick up a small propane oven - takes the frying out of the picture.
Marinade the wings overnight, bake - I bread mine and bake at 450 for 40-45min. then use a ziploc bag to "sauce" them in

best technique:
 

simmer, not boil, the day before in chicken stock, beer and your favorite spices, herbs, cayenne, etc.
drain, save the liquid and hold portiones wings until grill time.
use mesquite charcoal and pecan chips.
unless you have a special grate for your grill, use the greaesd aluminum, disposable pan, and smoke/ roast for ten minutes, covered.
pull wings from fire, sauce well, and return to fire, uncoverd and roast while turning and positioning wings to maximize the carmalization of the wings, you want them cripy, without frying,no. ?
extra sauce for dipping,
ranch
blue cheese
bernaise
wasabe cream
mint infused THAI oil.
just make sure they make it to your mouth.

LOL if they hit the ground you might find your self licking gravle ..:rofl: