1) Thaw your wings
2) Cut in half to separate the drummer and the winger.
3) Pat dry with a paper towel.
This is the messiest of the choices but possibly the most flavorful.
Be prepared for flareups as wings have a lot of fat.
- Pre-heat your grill to medium (350 - 450 degrees).
- Place wing pieces on the grill. Grill until browned on both sides, 10-15 minutes, turning a few times.
- Wings should have an internal temperature of 165 degrees and a nice brown color.
- Coat wings with a sauce of your choice.
- Toss wings in the sauce and place back on the grill to dry the sauce a bit. REPEAT if you want extra flavor or hot.
This is the traditional way, pretty easy with the exception of getting the deep fryer out.
- Place the tallow in your deep fryer and heat to 375 degrees.
- Depending on the size of your deep-fryer, place half of the wings in the basket and cook until wings are golden brown. Remove wings and place on a rack in a warm oven until all batches are complete.
- Wings should have an internal temperature of 165 degrees.
- Coat wings with a sauce of your choice and return to oven to dry sauce onto wings. REPEAT if you want extra flavor.
Convection Oven/Air Fryer Wings
This has become our go to wing process for 2 reasons, it is the easiest and we are making french fries in our deep fryer when we have wings.
- Place wings in a bowl and coat with olive oil.
- Place wings on a rack on a rimmed cookie sheet.
- Pre-heat Convection oven to 350 degrees.
- Bake the wings for 25 minutes. Flip the wings and cook for an additional 20 minutes. Wings should have an internal temperature of 165 degrees.
- Toss wings in a bowl with the sauce of your choice then back in the heat for another 10 minutes to dry.
- If you like extra sauce, put wings back on the rack in the oven after applying the sauce to dry. Repeat two times for extra flavor.
Sauces for Wings: