Cold beer. Sports. Friends. Chicken Wings.
In my mind, these things all equal happiness. I’m here to tell you, you don’t have to head down to the local pub or restaurant to create such an experience. In fact, I’m quite certain that preparing chicken wings at home are a ‘must’ in the culinary repertoire of any gentleman.
That said, many gents tend to overcomplicate this simple dish. Rather than deep fry my wings (and also kill the benefit of my morning workout), I like to toss mine on the grill until they reach a crispy, golden perfection. Keeping it simple stupid, I simply season the chicken with only salt and pepper, making this dish just a 3 ingredient meal. Of course, you can certainly toss these in any hot wing or BBQ sauce should you choose when coming off the grill.
The key to such simple cooking is all about technique – cooking the wings over direct heat and turning every few minutes to render the fat, without burning the skin. Keeping the grill covered throughout the process will keep flare ups to a minimum, while also ensuring the chicken is cooked all the way through, yet still remains tender and juicy.
You don’t have to be an expert, possess expensive equipment, or have a laundry list of ingredients to cook great meals. Focus on quality ingredients, technique, and simplicity. I promise, with this recipe, and many others out of my latest book, A Southern Gentleman’s Kitchen, Adventures in Cooking, Eating, and Living in the New South – you’ll be well on your way to becoming the MVP in the kitchen – regardless if your team of choice wins or loses.
Salt + Pepper Chicken Wings
(Prep 5 mins, Cook 20 mins, Serves 4)
24 chicken wings and drumettes (3 lb.)
2 tsp. kosher salt
1 ½ tsp. freshly ground black pepper
- Preheat grill to 400 degrees F (medium high). Sprinkle both sides of chicken with salt and pepper.
- Grill chicken, covered with grill lid, 20 minutes or until chicken is crispy and charred, turning every 3 – 4 minutes. Toss chicken in your favorite sauce, if desired, and serve immediately.
Thanks to Author Matt Moore for sharing this article and recipe.