This #NationalChickenWingDay, we want to share some of the ways you can prep, grill and enjoy GRATE wings!
Choosing your wings
Great chicken wings start with great quality meat. We typically go for fresh wings rather than frozen, wherever possible. The ideal wings have a white or yellow color and the skin should look stretched over the meat. If you’re able to see flesh below the skin, that flesh should look pink. The wings should feel moist to the touch and not have much of an aroma. If you’re browsing in the store, try gently pressing the meat. If the flesh bounces back, that’s an indication of quality.
Handy with a knife? Buy whole wings and save a little money. Ready to get cooking? Choose pre-cut wings and let’s go!
Whether you’re team marinade or team dry rub, you know that seasoning your wings is key. If you’re using a dry rub, make sure to pat your wings dry before applying your seasoning to give yourself the best chance of the dry rub sticking to your meat. For a sauce, make sure to dredge the whole wings in a dry rub or flour before tossing into the sauce of your choice. When marinating meat, don’t exceed 48 hours, as the sauce can cause the meat to break down and become mushy, and always marinate in the refrigerator.
Stuck on a wing recipe? We have more than a few ideas to choose from:
For those who love heat – Nashville Hot Chicken Wings
For anyone wanting something wickedly delicious – Wicked Wings
For the indecisive wing enjoyer – Party Wings 4 ways
For the tailgater looking for a classic recipe – Wings with Alabama White Sauce
Earning your wings
Now that you have your wings prepped, it’s time to get grilling (or smoking, or air frying)! Remember to place your wings on your grill either left-to-right or front-to-back and keep this pattern in mind. You’ll want to flip them, check temperatures and remove your wings in the same way to ensure an even cook. Looking for an easy way to flip your wings? Try the ComboTong – half spatula, half GrateTool and 100% easier flipping for wings and more.
If you’re saucing your wings, make sure you add additional sauce about 75% into your cooking time. Sugary sauce tends to burn, and we’re aiming for caramelization and crispiness, not burnt wings!
As with all chicken, you’ll need your wings to reach at least 165°F before removing from the heat. Keep in mind that wings cook quickly and you should keep checking in on temperature throughout the cook!