Do not crowd the grate

Separate whole wings at the joints into drumettes and flats. The tips do not suit the same cooking schedule; reserve them for another use only with proper refrigeration. Set the seasoned pieces on a rack over a tray on a lower refrigerator shelf, away from ready-to-eat food. An hour of uncovered drying helps their surface without requiring an overnight wait. Larger drumettes and smaller flats should be checked individually rather than removed as a single timed batch.

Whole wings can be separated at the joint into two meaty sections. These lie flatter and can be turned individually. The thin tips dry out quickly, so flats and drumettes are easier to manage for this dish. When cooking in batches, avoid piling finished wings into a steaming heap. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 2¼ lb / 1 kg chicken wings, separated at the joints
  • 1 tbsp canola oil
  • 1 tsp fine salt
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 lemon, cut into wedges

Method

  1. Pat the wing pieces dry. Mix oil with salt, paprika, garlic powder and pepper and coat lightly. Refrigerate on a rack over a tray for one hour to dry the surface.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Arrange with gaps over indirect heat. Close the lid and cook for approximately 25–35 minutes, turning once. Brown in batches over direct heat for another 3–6 minutes in total, watching closely and turning as needed.
  4. Check several pieces at their thickest point with a clean thermometer. Poultry must reach 165°F / 74°C before leaving the grill; the approximate cooking times are not a substitute for this measurement.
  5. Check the thick drumettes particularly carefully. Rest cooked wings briefly on a rack instead of piling them into a deep bowl. Offer lemon wedges separately: adding their juice in advance would soften the skin.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.