1 dozen whole chicken wings, separated
3 teaspoons poultry seasoning
Salt and black pepper to taste
1/4 cup hot wing sauce
1/2 stick butter, melted
On a cutting board, take a sharp chef’s knife and separate the wings into upper and lower pieces (drummies and that other part!).
I suggest you toss out the wing tips.
It is also a good idea to remove excess fat prior to grilling.
In the interim, lightly coat the grill pan with non-stick spray and preheat it over high heat.
And while the pan is coming up to heat liberally season the wings with salt, pepper, and poultry seasoning.
When the pan is hot, place the wing sections onto the raised grilling surfaces inside the pan and cook them for about 16 to 18 minutes, basting them occasionally with the butter and hot sauce.
When the wings crust over beautifully, remove them from the grill pan and set them on a warming platter to “rest.”
Until you’re ready to eat, it’s okay to place the grilled wings in a warm oven (200 degrees).
Note: Grilled wings make great entrees. . .but they also make great snacking foods for ball games, poker parties, birthdays, you-name-it. There are only a handful of folks who don’t like chicken wings.