Buffalo, Korean-style, fried—however they're prepared, we love cheap, easy, and crowd-pleasing chicken wings. But, for summer, there's no chicken wing we want more than one that's been marinated and grilled to crispy-juicy perfection. Okay, fine, we don't just want one—we want a dozen. Here's how it's done.
Flavorful chicken wings start with a punchy marinade. We like a Mediterranean-inspired mix of oregano, rosemary, salt, pepper, garlic, and olive oil, but any fresh marinade will help infuse the wings with flavor down to the bone. Resealable plastic bags are your friend here; combine the marinade and wings in one and let it sit for at least an hour before grilling.
Build a two-zone fire in a charcoal grill so you've got a hot spot banked with coals and a cooler spot. You want to grill the wings over medium-high heat, turning occasionally until the fat on the chicken skin gets crispy and browned all over. Then you'll cover the grill and let the wings cook through. If you're unsure whether they're done, err on the side of caution and leave them on the grill for a few more minutes more. No one wants an undercooked chicken wing.
What do marinated chicken wings need? More marinade, of course. Reserve some extra sauce—separate from any marinade that's touched raw chicken—and spoon over the cooked wings before serving. We promise they'll be eaten faster than you can say, are there any wings left?
Get fired up for grilling season and buy a copy of our June issue.