Grilled some wings for lunch. This is my “quick” fall off the bone wing recipe.
When grilling, bring the grill to temperature before placing the chicken on.
Sear the chicken face down for 3-4 minutes. Searing slightly crisps the skin and seals in the moisture needed for proper cooking. I then immediately transfer the wings to the top shelf and reduce the heat to medium for 8-10 minutes (lid closed) and flip – cook for another 8-10 minutes. At this point the skin should be blistering and bubbling. Its important that you don’t break the skin at this point.
Keep an eye on the wings – the goal is to roast the chicken to a red-ish color until you start to see the skin near the joints break away slightly. Cook for another 5-7 minutes on high (lid closed)
Serve with a cold beer.