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Chicken wings are some of America's favorite things to eat. The world famous Buffalo wings are available on almost every restaurant menu in the country. I don't mind ordering them from a restaurant, but I do like to make my own sometimes. I don't deep fry my wings, I like use my gas grill. The grill gives them an extra bit of flavor and is just as easy to use as the deep fryer.

Here are some tips and recipes sure to spice up any summertime bash.

* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.

* Before you start grilling, clean the grill off of all impurities and lightly oil the grill. This will help keep your meet from sticking to the grill and picking up impurities.

* Plan your menu, but keep it simple.

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

* Figure out how much food and drink you'll need for the number of people you have invited.

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Cooking with direct heat occurs when you cook the meat directly over the heat source. The chicken is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in thirty or less minutes, such as boneless chicken breasts and chicken pieces.

Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.

* Keep the meat refrigerated until you are ready to put it on the grill.

* Before you start grilling, clean the grill off of all impurities and lightly oil the grill. This will help keep your meet from sticking to the grill and picking up impurities.

* Use a meat thermometer.

* It is not advisable that you use wine on grilling marinated chicken.

* Keep an instant read thermometer near the grill for a quick way of checking when your chicken is done.

* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.

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Delicious grilled chicken is a versatile summertime favorite. It can be simply seasoned lightly and grilled, grilled with a sauce for spicy barbecued chicken, or skillfully seasoned and marinated according to a gourmet recipe.

It isn't hard to grill chicken, but it does take some practice. Follow these tips for grilling chicken, and expand your grilling repertoire.

* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.

* It is not advisable that you use wine on grilling marinated chicken.

* Start with chicken that has been trimmed of excess fat and remember to baste carefully so oil won't drip onto the coals and cause flare ups.

* When meat is cooked, transfer to a clean plate or serving platter.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

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Gas grills are very convenient to use. Most all of them use propane to heat with and they are very simple to start. It's as easy as turning on the propane and pushing the starter button on the grill. This is probably the single biggest convenience of all in cooking with a gas grill.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

* Use a meat thermometer.

* To speed grilling or broiling time, partially cook the chicken in the microwave first.

* Without a proper fire, you can not expect great results.

* Before you start grilling, clean the grill off of all impurities and lightly oil the grill. This will help keep your meet from sticking to the grill and picking up impurities.

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One of the most versatile foods in the entire world is chicken. Is has been prepared thousands of ways over hundreds of years. One of the favorite ways to eat chicken is BBQ'ed. It is very simple and delicious, but people tend to get it wrong and their chicken comes out tasting all bad.

No matter how you like to grill your chicken, we recommend the following tips to keep your grilling season safe, flavorful and fun.

* Keep your grill rack high off the heat, so flare ups don't reach the meat

* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces.

* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

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Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.

If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:

* Never place cooked meat on a platter that held raw meat.

* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.

* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.

* To prevent dryness, leave the skin on the chicken during cooking, which helps preserves the chicken's natural moisture.

* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

* Try the gentle sweetness of basil and thyme, which are especially good with chicken.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

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When grilling chicken pieces with the skin on the first thing to do to avoid flare-ups is to not pierce the meat. Remember to always use tongs when grilling chicken. Also be sure to always keep the chicken moving. Try to save space on the grill to move chicken pieces out of the fire. Move the chicken to the upper rack or off the grill completely for a minute to let the fires die down. Chicken should be cooked at a medium temperature, not at the highest temperature setting on your grill.

Here are some tips to get the best out of your chicken.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

* If you are using an outdoor grill, keep children away from it and keep water handy.

* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.

* Wait until the chicken is tender and moist before adding any sauces.

* Try the gentle sweetness of basil and thyme, which are especially good with chicken.

* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

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There is no accurate way to estimate cooking times on the grill as no two fires put out the same amount of heat. The best way to determine if your meat is done is to make a small slit in the thickest part with a sharp knife. When the center is no longer pink, it's done.

If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:

* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.

* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

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