This is where your inner Picasso comes out. You’ve nailed the timing (18-25 minutes, remember?). Now you have a choice: glaze or toss.
If you glaze, apply your sauce (buffalo, BBQ, garlic parm—all excellent) during the last two minutes on direct heat. The sugar in the sauce will caramelize and get sticky. But watch it! That’s also the quickest way to burn them and make them taste like regret.
If you toss, pull the wingettes off the grill, drop them in a big bowl with sauce, and shake like you’re in a 90s music video. This is easier, faster, and gives you a perfect coating. Plus, you get to lick the spoon.
A Note on Marinades (or: “Don’t Drown the Bird”)
You don’t need to marinate wingettes for hours. They’re small. A 30-minute bath in some soy sauce, honey, and garlic is plenty. Any longer, and the meat gets mushy and sad.
If you’re going dry rub (salt, pepper, paprika, garlic powder—chef’s kiss), apply it 15 minutes before they hit the grill. Letting it rest draws out moisture, then the salt dissolves back in, making the chicken juicier. Science is cool.
Wingettes: Baking Time At 350 | ShunGrill
