It happens all the time and time again at the backyard barbecue, charred burnt chicken wings served with uncooked thighs. You can avoid this by mastering this simple sear-and-move technique for grilling bone-in chicken pieces, then you’ll never have to worry about serving that dry or under-cooked chicken again.
The sear and mover technique: Put your chicken pieces on the hot side of the grate (BBQ Tips: High and Low Heat)
, or directly above the flames, start with your largest dark-meat pieces by placing them in the center of the flames. Next, sear all the chicken pieces for about 2 to 3 minutes on each side, turning only once, until they become golden brown, although be sure to not let the skin char. For your larger leg pieces, give them a quarter turn every 90 seconds. If the grill starts to flares up, move the chicken pices away from the flames until the flame goes down.
After all the pieces are a nice golden browned, move them to the low heat side of the grill. Place the lid on the grill and, using a grill thermometer, bring the temperature to around 350°F.
How long do you grill chicken wings? Cook the wings, until the chicken is nice golden brown and no longer pink, usually 25 to 30 minutes. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.