Instructions

1. Rinse the fresh chicken wings under cool water. Pat the wings dry with paper towels.

2. Cut the wings at the joints if they remain connected. Remove the tips from the chicken wings with sharp kitchen shears.

3. Place the prepared chicken wings into a large food storage bag. Season the chicken wings with your desired marinade or dry seasonings. Create a buffalo sauce if you desire by combining 1 cup apple cider vinegar, 2 tbsp. vegetable oil, 2 tbsp. Worcestershire sauce, 2 tbsp. chili powder, 1 tsp. red pepper flakes, and 1 tbsp. hot sauce.

4. Seal the storage bag tightly and place it in the refrigerator. Refrigerate the wings for three to four hours.

5. Heat the grill to a temperature between 350 and 450 degrees F. Clean the grates with a grill brush to remove any debris. Allow the charcoal to burn down so that a gray ash forms. Brush the grates with olive or vegetable oil to prevent the wings from sticking.

6. Remove the wings from the storage bag. Pat the chicken wings with paper towels to remove any excess moisture to help reduce flare-ups. Discard the marinade and place the wings onto the grill grates. Turn the wings with tongs frequently to prevent them from burning. Close the grill lid to help the wings cook faster.

7. Remove the chicken wings from the grill when the center no long remains pink. Grilled chicken wings will take around 16 to 18 minutes to cook on the grill.