Gas-Grilled Chicken Wings
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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.
WHY THIS RECIPE WORKS
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...
