We are so used to enjoying chicken wings deep-fried (Buffalo style), we've forgotten how delectable they can be grilled. Wings are the perfect cut of chicken for grilling, with a high ratio of skin and bones to meat. The skin is the tastiest part of the chicken -- especially when crisped by the fire -- while the bones give the meat extra flavor.

Serves 4 to 8 as an appetizer

You'll need:
16 long (12-inch), slender bamboo skewers, soaked for 1 hour in cold water to cover, then drained

16 whole chicken wings (31?2 pounds)

For the marinade and sauce:
1 cup (2 sticks) butter
4 cloves garlic, minced
4 scallions, trimmed, white parts minced, green parts finely chopped, for garnish
1 tablespoon peeled, minced fresh ginger
1 cup Thai hot sauce (Sriracha) or other hot sauce
3 tablespoons lime juice
1 teaspoon black pepper
Coarse salt

  1. Rinse the chicken wings under cold running water and blot dry with paper towels. Skewer the wings and arrange them in a nonreactive baking dish.

  2. Prepare the marinade: Melt 3 tablespoons butter in a nonreactive saucepan over medium heat. Add the garlic, scallion whites, and ginger and cook until fragrant but not brown, about 3 minutes. Add the remaining butter, the hot sauce, lime juice, and pepper, and season with salt to taste. Bring to a boil. Then remove from the heat and let cool to room temperature. Pour the mixture over the wings, turning the wings to coat evenly. Let marinate in the refrigerator, covered, for 1 hour.

  3. Set up the grill for direct grilling and preheat to medium. When ready to cook, drain the wings, reserving any marinade (scrape the excess marinade off the wings with a spatula). Transfer the remaining marinade to a nonreactive saucepan and boil for 3 minutes. Place the wings on the hot grate. Grill until crisp and golden brown on the outside and cooked through, 8 to 12 minutes per side.

  4. Transfer the wings to a platter and pour the boiled marinade over them. Serve at once.

Click here
to find out more about the book this recipe came from, How To Grill, by Steven Raichlen (Workman Publishing, May 2001).