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are chicken wings on a george foreman grill any good?

how long should i cook them on a little george foreman grill? (the $20 model) is it any good compared to cooking it on indirect heat on a outdoor gas grill? THANKS IN ADVANCE!

Public Comments

1. What type of wings? Boneless or bone in? I'll try to tell you about both. First & most important, use the front leg extensions ( slip ons ) to raise the grill to a more level grilling surface. This will keep the fat from the skin escaping from the grilling process, which defeats the purpose of this type of countertop grill, but after all, these are wings your asking about. The leg extensions will provide the same flavor ( as similar as possible ) to outdoor gas grills. Set the George Foreman temp as high as possible. Do not marinade the wings because it's a non stick surface, & they will not get crispy. Dry seasonings will help enhance grill marks & the grease will ensure the prefered flavor, once it's released from the skin. Bone in wings are a little tricky, due to the grill plate hindges. Use the drumsticks ( the meatiest ) in the center of the grill with the bone joint towards the grill plate hindge. Use the thin part of the wing ( if they are seperated @ the joint ) in between the drumsticks on the grilling surface, closest to the hindge. Smaller wings will give you 3 rows of chicken. Place the top ( lid of Forman grill ) over the wings and they will be sizzling. Wings take a while, but cooking from both sides @ the same time should not be longer than 15 to 20 minutes. Boneless wings are basically done the same way with one thing to keep in mind, it's white meat, & tend to cook quicker. With out bones, lay them out however you prefer & press on the lid a little. Don't forget, they are skinnless. A little flour with your seasoning will help crisp the chicken sooner with out turning the meat dry or overdone.