Here is an introduction to grilling wings. The usage of either propane or charcoal works, though charcoal must be monitored more to ensure the wings do not burn.
Instructions
1. Chop off the first segment of the wing, the end tip. Cut the next joint up on the wing and separate the two pieces. Season with salt and pepper and chill in refrigerator.
2. On a propane grill, set the heat to medium and allow the grill to get hot. On a charcoal grill, allow the coals to get a gray cover of ash and adjust the air inlet for a medium heat. Scrape the grill screen clean with grill scraper and wipe with a cloth lightly soaked in olive oil.
3. Remove the wings from the refrigerator and place on pre-heated grill with tongs. Allow 7 to 9 minutes per side depending on size. Turn gently, insuring that the skin stays intact. Remove. Cut into thick end of drumstick of a wing and check to see that juices run from meat clear. Return to grill if they are slightly reddish or place in a pre-heated 400 degree oven for 5 minutes to finish.
4. Place wings on sheet tray and serve. Toss wings in a barbecue or hot sauce if desired or serve with dipping sauce.
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