Chook Me!

Chicken wings from oven to BBQ?

I've always only made wings in the oven or deep fryer. Today we'd like to make them in the oven and transfer them onto the BBQ to grill them a little bit. How do I go about doing that? Do I bake them until they're done and then put them on the BBQ for a few minutes? Or do I bake them half way and put them on the BBQ. I'm new to the whole BBQ stuff so I'm unsure how long to keep them on there for and what heat temp to have them on. Any tips would be great, thanks in advance!

Public Comments

1. Why not just BBQ them. You will get a better taste from the BBQ. Just dont have them over the heat directly. At the end of cooking apply your Sauce and grill for couple mins and remove. Then add more sauce to wing when ready to serve. Good Eats.
2. BAKED & GRILLED CHICKEN WINGS 1/2 c. prepared mustard 1/2 c. honey 1 tsp. salt 1/4 tsp. pepper 1/2 to 1 tsp. curry powder Tabasco to taste (optional) Prebake chicken wings 20 minutes on a rack at 350 degrees. Lightly baste with sauce. Cook on grill on medium heat until nicely browned. Baste with sauce when brown, turn heat off and put top down on grill. Remove after 10 minutes and serve with more basting sauce or bbq sauce of your choice.
3. *********HONEY GARLIC CHICKEN WINGS 1/2 cup liquid honey 1/4 cup lemon juice 1/4 cup water 3 tbsp ketchup 1 1/2 tsp garlic powder 1/2 tsp garlic salt 1 tsp ground ginger Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes. Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for 2 hrs. Bake at 400 F for 1 hour, turning once. If you want to grill these. Following the above instruction except bake at 350 for 30 minutes and the place on hot grill for 10 minutes. Works great for us. Hope you having a wonderful day.
4. No, you have to boil the chicken first and then put them on the grill.
5. I make hot wings using the broiler, they come out great. Crispyness depends on how long I leave them in for the sauce to cook down. If you would like to grill them I would suggest using a brine in order to maintain moisture in the meat. Usually about a 1/4 cup of Kosher salt per gallon(?) of water. I don't know the exact measurements since I just eyeball it according to the size of the pieces of chicken I am grilling. You also have to be careful as how long you leave them in the brine, since too long will make the chicken very salty. With wings I would say no more then an hour. Use indirect heat or else they will scorch and don't put the sauce on until they are fully cooked that way they do not get charred too much.