Cooking chicken wings over indirect heat is a great way to ensure they are cooked evenly and have a delicious smoky flavor. Here’s a simple guide to cooking chicken wings using an indirect grilling method

Equipment you will need:

• Charcoal or gas grill
• Charcoal chimney or gas starter (if using a charcoal grill)
• Aluminum foil

Instructions:

1. Prepare the Grill:

• If using a charcoal grill, light the charcoal using a chimney starter until they are covered with white ash. If using a gas grill, preheat it to medium-high.

2. Set Up for Indirect Heat:

• For a charcoal grill, once the charcoal is ready, spread it out on one side of the grill, creating two zones – a direct heat zone and an indirect heat zone.
• For a gas grill, turn off one or more burners to create an indirect heat zone. You’ll cook the wings on the side without the flame.

3. Prepare the Chicken Wings:

• Rinse and pat dry the chicken wings with paper towels.
• Place the wings in a large bowl and toss them with olive oil, salt, and pepper. This creates a simple seasoning base, but you can also use your favorite dry rub.

4. Place Wings on the Grill:

• If using a charcoal grill, place the wings on the indirect heat side. If using a gas grill, place them on the side without direct flame.
• Arrange the wings in a single layer, ensuring they don’t overlap.

5. Maintain Indirect Heat:

• Close the lid of the grill to maintain a consistent temperature. Adjust the vents if using a charcoal grill to control airflow.
• Cook the wings for about 30-40 minutes, turning them occasionally to ensure even cooking.

6. Check for Doneness:

• After 30 minutes, check the internal temperature of the wings using a meat thermometer. They are ready when the internal temperature reaches a minimum of 165°F. 175°F-185°F is my go to temp.

7. For a more Crisp Skin:

• For extra crispy skin, move the wings to the direct heat side of the grill turning them often. This should only take 1-2 minutes per side. Keep a close eye to prevent burning.