According to legend, the modern "buffalo" wing was first served up at the Anchor bar in Buffalo, New York on October 30, 1964. Since then the buffalo style chicken wings have become a mainstay of bars, restaurants, sporting events, and kitchens around the world. There are literally thousands of recipes for chicken wings ranging from the traditionally "hot" wings to sweet and savory wings and every flavor and ethnic variation in between.
To start out with, buy some chicken wings. You'll want a lot, so it's best to buy them in "family packs" or large bulk packs. Plan on 5 to 10 wings per person, depending on appetites (I would recommend 10). Chicken wings can be bought already cut up or whole wings to be cut up as desired. If you don't mind the time and the cutting it can be cheaper to buy them whole. Cutting chicken wings is easy once you get the feel for it. Start by holding the wing at upright with the joint resting on a cutting board. Spread it out a bit and with a sharp knife, slice gently in between the bones. If you softly move the knife around you'll find the easiest way through. This way you don't splinter the bones. A little practice and you'll fly right through them.
As difficult as it might sound, grilling is the best way to cook chicken wings. Grilling allows the fat to drain away and gives you a nice, crispy wing without a lot of excess fat.
Of course, the real challenge in grilling chicken wings (besides them falling into the fire) is flare-ups and burning. To resolve this keep a medium flame. You don't want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the grill, but you can cook a lot of chicken wings in about 15 to 20 minutes.
Sauces and Marinades:
Since you will need to pay some extra attention to your wings while they grill you can afford to use sauces that could normally cause burning. When it comes to chicken wings it's best to apply the sauce before or early in the cooking time. Marinades don't add a lot to wings. When grilling chicken wings you will want to turn the wings every 3 to 4 minutes. It is also a good idea to keep a portion of the grill clear in the case of a flare-up that requires you evacuate your chicken wings to another location.
A large batch of wings should be on the grill for about 15 to 20 minutes. As always with poultry overcook, don't undercook. Test your chicken wings when they are getting close by removing one and cutting it open. There should be no pink inside and any juices should run clear. Wings are best served hot from the grill so plan everything ahead to get it done on time.