How to Make Chef Roscoe's Charcoal-Grilled Chicken Wings

Food and Wine

In this video, Chef Roscoe fires up the grill for his signature Charcoal-Grilled Chicken Wings. Marinated with bold spices and kissed by open flame, these wings are smoky, juicy, and absolutely addictive.

Transcript

00:00These aren't just wings.

00:01They're Food & Wine's editor-in-chief,

00:03Hunter Lewis's favorite part of the chicken.

00:05Season generously with salt and pepper

00:08and get that grill going.

00:09Sizzle means you're doing it right.

00:11Flip often, especially during the first 15 minutes

00:14to keep flare-ups in check.

00:15As the fat renders the skin crisped up

00:18and the smoky crust forms, they're ready.

00:20Toss it in sauce or keep it classic.

00:22With ideal skin to meat ratio,

00:24they're juicy, crispy, and hard to mess up.

00:27These wings are the real main event.

00:30Oh, you can taste all the charcoal, tender, juicy.

00:34Well done, chef.

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