If you're looking for that perfect, "shatter-crunch" chicken wing without the mess, smell, and calories of a deep fryer, outdoor cooking technology has a solution for you. Using high-intensity infrared heat, you can mimic the effects of frying by rendering fat quickly and crisping the skin to perfection.
In this guide, we’ll show you how to go from the fridge to a finished plate of restaurant-quality wings in just 30 minutes using a Big Horn® infrared gas grill.
The Secret to "Dry Heat" Crispiness
The enemy of crispy skin is moisture. When you fry a wing, the oil rapidly evaporates surface water. To replicate this on a grill, you need infrared technology, which heats the food directly rather than just warming the air around it. This process essentially "fries" the wing in its own natural juices.
Step 1: Prep Like a Pro
The most common mistake is taking wings straight from the package to the grill.
- Dry them thoroughly: Use paper towels to pat the wings until they are bone-dry.
- The "No-Sugar" Rule: Because infrared grills reach extreme temperatures, any rub containing sugar will burn and turn bitter instantly. Stick to a simple blend of salt, pepper, and garlic powder.
Step 2: Mastering the Intensity
Infrared grills can reach a staggering 1500°F. While that’s perfect for searing a steak, it’s too intense for poultry.
Turn your grill to a medium-low setting. Even at this level, the radiant heat is much more powerful than a traditional gas grill. Before placing them on the racks, give both sides of the wings a light spray of cooking oil to help the rendering process begin immediately.
Step 3: The Art of the Rotation
Place your wings on the lower racks of the grill to keep them away from the direct intensity of the heating element.
- The 2-Minute Rule: Rotate the rack position every two minutes to ensure even heat distribution.
- The Flip: Every other rotation (about every 4 minutes), use grilling tongs to flip the wings. This ensures both sides get an even, golden-brown char.
Step 4: Reaching the Perfect Temperature
While the USDA says chicken is safe at 165°F, wings are actually much better when cooked higher. To break down the collagen and make them "fall-off-the-bone" tender, aim for an internal temperature of 185°F to 200°F (85°C to 93°C).
Because infrared cooking is so fast, the meat stays incredibly juicy even at these higher temperatures, while the skin becomes impossibly thin and crunchy.
Step 5: The Final Toss
Once you’ve reached your desired level of char, move the wings to a large bowl.
Pro Tip: Never use cold sauce. It "shocks" the skin and makes it soggy. Ensure your buffalo or BBQ sauce is warm before adding it to the wings. Give them a vigorous toss to coat every surface.
Final Verdict
In just 30 minutes, you’ve produced wings that are crispy on the outside and tender on the inside—all without a single drop of frying oil. It’s faster, healthier, and arguably more delicious than the traditional method.
