00:00These aren't just wings.
00:01They're Food & Wine's editor-in-chief, Hunter Lewis's favorite part of the chicken.
00:06Season generously with salt and pepper and get that grill going.
00:09Sizzle means you're doing it right.
00:11Flip often, especially during the first 15 minutes to keep flare-ups and check.
00:15As the fat renders the skin crisped up and the smoky crust forms, they're ready.
00:20Toss it in sauce or keep it classic.
00:23With ideal skin-to-meat ratio, they're juicy, crispy, and hard to mess up.
00:27These wings are the real main event.
00:30Oh, you can taste all the charcoal.
00:32Tender, juicy.
00:33Well done, chef!
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