Appears in Cook's Illustrated July/August 1999
The problem with chicken wings is their thick, rubbery skin. Here's how to make crisp wings with moist meat and smoky flavor.
We wanted to develop a foolproof grilled chicken wing recipe that would produce crisp, thin, caramelized skin; tender and moist meat; and a well-seasoned, smoky grilled flavor throughout. We started by getting rid of the practically meatles...