Skewered and Grilled Chicken Wings for the Tastiest & Crispiest Skin
Unless you’re a liar who loves to lie to yourself and others, you know that the best part of a chicken wing is its delicious, flavorful, crunchy skin, and your goal should be to make the most of it. To do this, you need metal skewers.
Unlike “normal” wing preparation, it does not use cutting, but only some jabs and thrusting blows. Epicurious suggests doing this in the following way:
… unfold the wings as if and stick a metal skewer through the base of the lower leg, across the plane and forward – pass the tip of the skewer at least by the joint connecting the plane and the tip of the wing so that the wing remains motionless on the lattice.
Putting it all on a stick not only makes it easier to flip the grill, but also ensures that all that gorgeous skin gets kissed by the flame and covered in the sauce, resulting in one delicious wing.