One simple tip that'll allow you to really stretch your wings.
Earlier this summer we presented an argument in favor of throwing chicken wings—those deep-fryer favorites, those Super Bowl staples—onto the grill. Chicken wings cook up quickly over live flames and, with their generous amount of skin, are slow to dry out, not to mention intensely flavorful. We bring you now this important update:
Please skewer your wings before putting them on the grill.
Chicken wings comprise three parts, which often come scrunched up against each other in the grocery-store packaging: the plump drumette, the double-boned "flat," and the wing tip. Some preparations detach the flats and the drumettes from one another, with the tip thrown away altogether, but none of this is necessary. What we're suggesting is that you 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. (You may need to maneuver a bit past those joints. Forebear!)
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| They don't actually look like chicken wings anymore. Just trust us.PHOTO BY CHELSEA KYLE, FOOD STYLING BY KAT BOYTSOVA |
What's the point of all this? Ease of handling, for one: with a ring on one end for grabbing, a metal barbecue skewer through a wing makes it simple to flip—and you want to turn these occasionally as they grill. As my colleague Adina Steiman pointed out in that earlier piece, grilled wings cook faster than other parts of the bird, making them ideal for appetizers—cook up a batch for snacking on while you prepare whatever you're grilling for the main course. Stretched out on a skewer, with more meat exposed to the heat (medium heat, please), they'll cook even quicker. Chicken wings are done when they're golden-brown.
But the really important point to make here is all about the skin: skewering wings like this helps expose more skin to air, to the flame, to the marinade or glaze—and to your tastebuds. And everybody knows the skin is the best part. epicurious
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