How To Prevent Chicken Wings From Burning On Your Grill

If you've ever been to a tailgate, it's almost certain you've eaten a fair share of chicken wings. Chicken wings have become a must-have game day snack, served up with a creamy dipping sauce and crisp celery and carrot sticks. The classic chicken wing is coated in a spicy and tangy buffalo sauce. Chicken wings however are no longer reserved just for sporting events. People love chicken wings so much that there are lists dedicated to the best chicken wings in America.

Chicken wings are incredibly versatile to cook. If you want to take a healthier route, you can make crispy baked chicken wings. For crisp fall evenings, chicken wings cooked on the grill is the way to go. The grill can be a chicken wing's best friend, but it can also be its worst enemy if done incorrectly. Just like most meats that are cooked on the grill, it involves a little finesse to ensure perfectly cooked meat, and not a charred, burned mess.

Use indirect and direct heat

Chicken wings are small, which means they can be more susceptible to quickly burning on the grill. Southern Living recommends creating a "cool and hot side of the grill" to ensure perfectly cooked wings. The hot zone should be 350 to 400 F, while the cool zone remains unlit. Before placing the wings on the grill, make sure the wings are covered in vegetable oil and salt, and pepper. The oil prevents the chicken from sticking to the grill (per My Recipes).

The wings should first be placed on the cool side of the grill with the lid on, and cooked for 15 minutes per side. Once the chicken has cooked evenly, transfer the wings to the hot side of the grill. Cook the wings, uncovered for 10 to 12 minutes, or until the skin is crispy. You'll need to turn the wings every 2 to 3 minutes to ensure even browning. Once the wings are fully cooked, remove them to a bowl and toss in your sauce of choice (via Southern Living).

The possibilities are endless when it comes to the coating for the wings. Grilled wings pair well with barbecue sauce, Nashville hot sauce, or Vietnamese-style wings. Whatever sauce you choose, as long as the wing is perfectly charred, it'll be a winner.