Grilled wings

It seems that cooking shows get me into a trance even when I'm just flipping through channels...."Oooooo, what's that?!" goes through my head and then I'm frozen until a commercial. It happened last night with Master Chef (how mean are those judges?!), and it's a common occurence with Chopped. That's how I stumbled on this little tip...on how to grill chicken wings.

I ALWAYS make my wings the same way, a "don't fix it if it ain't broke" kinda thing. Seriously, try those....they fall right off the bone.  It's love at first finger lick. I was flipping through the channels on a Sunday afternoon though, and there was some show where these Italians were explaining how to make wings and pulled pork. Normally, I don't think of wings and pulled pork when I think of Italian cuisine...but all these men were very heavy so I know they know how to cook :)

The trick to the wings is to grill them when they're frozen. If they're thawed, they will stick to the grill and burn. If you start them frozen, they work great. I made these for Father's day lunch...Big Dan loves him some chicken wings and grilled shrimp scampi.

Just toss the wings on the grill, and be careful to keep an eye on them so they don't burn. Turn every so often until they're cooked through, I think it took about 20 minutes.  After they come off the grill, throw them in a bowl with a little butter and spin them around to coat.

I did half the batch in one bowl with Frank's Buffalo sauce....because it's the best, duh.  I also did one half of the batch in Rich and Sassy BBQ sauce...but pick your fave. The hot sauce batch was the crowd favorite by far. These are far easier and quicker than the wings I normally make, and linked to above. So if time is an issue, head in this direction.  I will be keeping this little trick in my pocket for future reference, that's for sure!