Wings are particularly well suited for the grill. Since they have a huge skin to meat ratio, the fat from the skin bastes the meat as the skin itself crisps to perfection over the grill's high heat. You're left with juicy, browned wings that can handle any kind of sauce. And Food & Wine's guide has a lot of sauce options. From a pineapple teriyaki recipe to a classic jerk paste, the flavor combinations are gathered from around the globe. Try one of our many recipes (and find out what to drink too) before your next backyard cookout.
Chef Way The cooks at Big Bob's marinate chicken wings for about four hours in a spicy apricot sauce before tossing them on the grill.Easy Way An apricot-based sauce brushed on chicken wings before grilling gives them plenty of flavor; extra sauce is good for dipping. More Grilled Chicken Recipes
Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don’t burn. Slideshow:Delicious Chicken Wing Recipes
Ray Lampe is a national barbecue champion, a teacher and the owner of a roadside barbecue stand in Lakeland, Florida. His first book, Dr. BBQ's Big-Time Barbecue Cookbook, gives advice on how to bump up the flavors in grilled dishes, as in his sweet and sticky chicken wings (slash the inside of the joints so they cook through and the seasonings penetrate).Plus: More Chicken Recipes and Tips