Grilled & Smoked Chicken Wings with a Composed Salad with Homemade Croutons.
I think the key to grilling chicken is indirect heat. You can’t have it right on the flame or it will burn. The skin just catches fire and no one likes that. I put these wings up on the upper racks and let them just roast over the grill and the smoke. They turned out wonderful.
The croutons for the salad were from left over ciabatta bread that I got from work (Thanks Georganne). About 10 minutes in the convection oven on 375 with a little olive oil and some Italian spices made them almost like potato chips. Next time I will try grilling them, but I was a little concerned that the smoke might make them taste a little strange.
I know. I should have removed the wing tips. But I was lazy. Maybe they added additional flavor…
Keith
