1-2-3 BBQ Wings

BBQ wings have been a staple of American food since, well the dawn of time. The problem is people have associating wings with unhealthy or fatty, but if you cook them right and only have a few at a time, there is no reason why you can't make some delicious BBQ wings.

I like to make my wings in what I like to call the 1-2-3

Regardless of how I cook them - stove top or grill - I start off my sprinkling all the pieces with some salt and pepper. There are some people, OK most people, who would say to soak it in buttermilk first, but I feel that it is a little unnecessary. That's step one.

Step two, when using the stove top, heat up a sauté pan with a little bit of oil. Once the pan is hot, place the chicken wings in the pan, but make sure you don't crowd them. Crowding the pan will lead to steaming the chicken instead of searing them. When searing chicken, you want to get a real nice golden crisp to the skin on all sides. Rotate the chicken until it is fully cooked.

For the grill, heat up the grill to about 450 degrees, then grill the wings until you get that great grill char on the wings, then flip and repeat until the chicken is fully cooked.

Step three is when you go from grilled wings to BBQ wings. Remove the wings from the grill or pan and place in a large bowl with your favorite BBQ sauce. Mix the wings until they have a nice coat on them, and then return them to the pan or grill to get the crisp back that was lost when you coated the wings.

And that's my 1-2-3 BBQ wings.