Deep-Frying

• Deep-frying wings begins with heating up vegetable oil or canola oil to around 375 degrees Fahrenheit. A deep-fryer with a built-in temperature gauge is ideal, but you can also use a deep-sided pot with an external thermometer. Once the oil is hot enough, season the wings with salt and pepper or dust them lightly with seasoned flour and gently lower them into the oil. Only fry a few at a time, or the temperature will drop and the wings will absorb the oil. Deep-fry the wings for 8 to 10 minutes, then remove them and drain them on a paper towel. The internal temperature should be 165 F for food safety.

Grilling

• To prepare wings for grilling, you can marinate them in the fridge overnight in a resealable bag with olive oil and seasonings like salt and pepper, oregano and rosemary, if desired. Alternatively, you can season your wings to taste prior to grilling. Once your wings are seasoned, start by heating your grill to medium-high. Oil down the grates of the grill and place the wings over the fire. Close the lid of a gas grill, but leave a charcoal grill uncovered. Flip the wings over with tongs every couple of minutes until they are cooked through and register an internal temperature of 165 F. Move the wings to another part of the grill away from direct heat if flare ups occur to avoid burning the skin. This should take about 20 minutes, so patience is required.

Taste and Texture Differences

• Apart from the obvious differences in technique, deep-frying and grilling wings produce some big differences in taste and texture. Deep-fried wings are crisp and crunchy all over, while grilled wings have the characteristic char marks. The grilled wings also have a smoky aroma, and the ability to marinate prior to cooking allows for a more enhanced flavor. Marinating the wings ahead of time for deep-frying would only result in burned wings and wouldn't transfer the flavor to the finished product.

It's All in the Sauce

• Despite the differences in technique between grilled and deep-fried wings, the sauce is often what gives wings their character. You can marinate grilled wings ahead of time if you choose, baste them as they cook or sauce them after they come off the grill, but deep-fried wings can only be tossed in sauce after they come out of the oil. You have quite a few options when it comes to saucing your wings, with choices like hot and spicy, sweet, tomato-based or seasoned with international flavors like Thai, Korean or Indian. If wet sauces aren't your thing, you can also toss finished wings in lemon pepper, chipotle powder or a combination of spices.