Simple Infrared Wings

If you’ve been reading what little I’ve been posting lately, you may know I’ve been really strict on what I’ve been eating, and I’m down about 70 pounds since the beginning of fall last year. I’m still working on it, and most of my eating revolves around lean meats from a good deli.

However, once a week, I get a day to do what I want, and Superbowl Sunday was that day last week. I’ve learned not to overdo it on my free days, but chicken wings sounded soooo good! The typical way of making them involved deep-frying, and even the way I’ve made them in the past was to fry them briefly, then smoke them. Instead of all that, I wanted to skip the frying completely.

Wings almost ready for saucing

I thought that if I grilled the chicken indirectly with lower heat, the fat would drip mostly off of the wings, then I could sauce, finish, and then grill.

Cooking wings on Infrared

After cutting the wings at their joints, I added just a bit of salt and pepper, and put the wings, along with a few chicken legs, on my Char-Broil infrared. I had it heated up, with the two side burners on low, with Jack Daniels wood chips on the grate to add smoke, and the center burners were completely off. It took about an hour or so for the wings to be just about done, and I turned them a couple of times during that to ensure even heating.

chicken legs

For the sauce, I used Nando’s Peri-Peri, in Hot Sweet as well as Garlic flavors. I didn’t use any butter, just trying to keep the fat out as much as I could. In a stainless bowl, I tossed the wings (and legs) with the sauce to coat the chicken, then it went back on the grill for about 10-15 minutes. I then added just a bit more sauce to the chicken.

That’s all it took. I was able to watch pregame shows, get some stuff down around the house, and cook the wings and legs, and I was easily ready to watch one of the best Superbowl games I’ve seen in a while. It’s too bad the commercials weren’t up to par, but I did like that Audi vampire campfire!

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. Just a quick question… did you soak the chips and how large were the wood chips? I’ve tried smoking in my infrared grill, and the only way I could get any smoke was to put a pan of soaked chips directly on the burners ( I removed the grates and the infrared dish thing from one side of the grill). Do you have any suggestions to get that working better?

    • Devlyn,

      The chips are fairly aren’t huge, but they’re not tiny. I don’t soak them, and I put them on top of the infrared grate, directly. I set the two outside burners to about medium heat, and they chips provided a nice amount of smoke. I don’t put the chips in anything, just directly on the grates. Only set it high enough to get smoke; too high, and the chips just burn up fast.
      Curt recently posted..Simple Infrared WingsMy Profile

  2. Thabks Curt,
    I’ll be grilling some chicken tomorrow, and will try non-soaked chips. ^.^

    • Let me know how it turns out. You just have to watch your heat so that you’re getting smoke without catching the chips on fire! Also, when you do this, try to keep the lid closed as much as you can so that 1) the smoke moves around the food and 2) the chips don’t catch fire so quickly.
      Curt recently posted..Whisky WednesdaysMy Profile

    • Ah, totally forgot about this. We’re well into the grilling season here in Portland now, and I’ve been pretty much adding wood chips to the grill every time I start it up. Had a bit of an issue with a fire the other night when I was trying to clean the grill, but no harm done. I made some PokPok-style wings ( on the grill, and with just a touch of smoke, they were flipping delicious. I’m wondering if I can get the temp down low enough to smoke a whole chicken — have you done anything like that? Our local bottle shop smokes pretty much all their food, and their chicken legs are to die for. I would love to be able to do that at home without having to get a smoker (at least at this point)…

  3. I’ve been eating a bunch of wings lately. I like how the JD chips smell, especially when you first open a new bag. I just want to stick my head in and inhale, ha ha.
    Chris recently posted..Fire Roasted Chile Relleno RiceMy Profile

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