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By Root 1119 0

to limit the oxygen supply, which kills the flames. We marinate the wings in Sweet, Hot, and Sour BBQ Sauce here as a basic flavor example, but you can flavor the wings however you like. See the marinades, brines, rubs, pastes, glazes, and sauces in Chapter 11. Garlic-Plum Barbecue Glaze, Hot Pepper–Bourbon Syrup, Mustard-Molasses Glaze, and Thai Coconut Peanut Sauce all make good sauces for tossing with the wings.

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TIMING

Prep: 10 minutes (plus 5 minutes for sauce)

Marinate: 2 to 8 hours

Grill: About 20 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Large disposable aluminum pan

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THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

2 pounds chicken wings (about 8 whole wings)

1¼ cups Sweet, Hot, and Sour BBQ Sauce (page 391)

Oil for coating grill grate

½ cup (1 stick) butter

DIRECTIONS

1. Cut off and discard the tips from the chicken wings. Cut the wings into 2 pieces through the central joint. Put the wings in a 1-gallon zipper-lock bag. Add ½ cup of the sauce and reserve the rest. Press the air out of the bag and seal the top. Massage the sauce into the wings, then refrigerate for 2 to 8 hours.

2. Remove the wings from the refrigerator about 20 minutes before grilling.

3. Heat the grill as directed.

4. Brush the grill grate and coat it with oil. Put the wings on the grill and cook until well browned all over and no longer pink in the center near the bones, 10 to 12 minutes per side.

5. Meanwhile, melt the butter in a large disposable aluminum pan on the side of the grill (or in a saucepan over a separate burner). Stir in the remaining ¾ cup barbecue sauce until combined. Toss the grilled wings with the sauce in the pan. Or put the sauce and melted butter in a big bowl and toss with the wings until fully coated. Serve warm.

MASTERING TECHNIQUE BASIC FISH STEAKS

Fish steaks are among the most grill-friendly seafood. They can be grilled directly on the grill grate without falling apart, much like a beef steak or pork chop. We use salmon steaks here because they are so popular, but you can use this method for any fish steak you like. Keep in mind that salmon steaks are somewhat oily, and the fat keeps the steaks moist during grilling. Cod, tuna, and halibut steaks are a bit leaner and thus benefit from soaking in an oil-based marinade to keep the fish from drying out on the grill. Pair these or other lean fish steaks with any of the oily marinades in Chapter 11 that are suitable for fish. We’ve kept the flavorings ultra-simple here (just salt and pepper), but we recommend flavoring this salmon or any fish steak with one of the dry rubs, glazes, or sauces in Chapter 11.

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TIMING

Prep: 2 minutes

Grill: 4 to 8 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

TIP

• If using tuna steaks, grill them rare or medium-rare by reducing the cooking time just slightly. The tuna should still be red in the center.

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THE GRILL

Gas:

Direct heat, medium-high (450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1½ to 2 pounds salmon steaks, each about 1½ inches thick

1 teaspoon kosher salt

½ teaspoon ground black pepper

Oil for coating grill grate

2 tablespoons olive oil

4 lemon wedges

DIRECTIONS

1. Sprinkle the fish with the salt and pepper. Rest at room temperature before grilling, about 20 minutes.

2. Heat the grill as directed.

3. Brush the grill grate and coat it with oil. Rub the olive oil all over the fish and put the fish on the grill. Cover and cook until a bit filmy and moist in