The Grilling, Smoking & BBQing Thread of 2013!

I can't think of the last time I used condiments on a burger. Well, ketchup and mustard, anyway. Barbeque sometimes but like a good steak, you should need a ton of sauce like a Taco Bell taco to make it taste good imo.

A friend had a get together to watch the conference championship games today and I offered to cook wings.

Half teriyaki, half spicy barbecue sauce.

Those wings look delish shootER! What eats'n'suds are you planning for the SuperBowl?

Probably more wings. Dunno about the beer.

I drank Fat Tire at my friend's house. First time I've bought any in quite a few years.

And grilled wings really are so much better than fried ones.

It's my favorite way to cook them, but I get the best results with barbecue or other kinds of sauces. For some reason Buffalo sauce doesn't cling to grilled wings as well as it does to fried ones. I think it's because frying creates a more dry surface on the wing. Grilling them, they stay kind of "slick" the whole time.

Have you tried doing a quick parboil on the wings? It tightens up the skin and renders out a bit of the fat. You then pat them dry with a paper towel and then grill as normal. I find the sauce sticks better as the skin isn't letting off so much grease. Try as I might I can't figure out how to make sauce stick to chicken thighs though because it's a really fatty cut and so the grease always ends up dripping off and taking the sauce with it.

Y'know, when I walked in with the wings this afternoon my friend's wife asked if I boiled them before grilling them. I may give that a shot the next time I cook some.

I only sauce meats near the end of the cooking time, after the outside has sealed and caramelized to some extent. Not only does the sauce tend to stick better, but I've found that tomato-based sauces tend to dry out the meat if it's put on too early (especially poultry).