Chicken Wings In Foil On The Grill Recipe 425 Recipes

CHICKEN WINGS IN FOIL ON THE GRILL RECIPE - (4.2/5)

Steps:

• 1. Remove the tips of the wings and discard (or save for stock making day). Separate the wings at the joint using a sharp knife or kitchen shears. 2. To each of the storage bags, add 1/4 cup of the dressing and the soy sauce. Add half of the wings to each bag. 3. Seal the bags, expressing as much air as possible. Mush the wings and sauce together, making sure every wing is coated with the sauce. 4. Flatten the bags and place in the refrigerator. Refrigerate for at least 4 hours, turning the bags every hour or so. 5. When the wings are done marinating, prepare your grill to medium high heat. 6. Using heavy aluminum foil, tear off two pieces about 36" long. Fold each piece in half. Spray each sheet with cooking spray or drizzle with olive oil. 7. Remove the wings from the refrigerator and drain. Pat dry. Place the contents of each bag on one of the prepared foil sheets in two single layer rows. Seal the foil packets at the top and each end. 8. Place the packets on the prepared grill. Grill for 35-40 minutes, turning the packets over every 10 minutes. 9. When the wings are almost done, combine the melted butter and hot sauce in a serving bowl large enough to hold all the wings. 10. Carefully open the foil packets and add wings to the bowl. Toss to combine with the hot sauce and butter mixture and serve.

FOIL-PACK GRILLED SWEET-AND-SPICY CHICKEN WINGS

Steps:

• Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
• Prepare a grill for high heat.
• Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.

OVEN-BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
• Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet.
• Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
• While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
• Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.

HOT AND SPICY GRILLED CHICKEN WINGS

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
• Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
• Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.

GRILL MASTER CHICKEN WINGS

Steps:

• Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
• Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
• Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.