Ok I have a small problem. When I grill chicken wings, it seems to be a little tough at the top of the bone. I grill it at 350, indirect, with the lid closed on my kenmore gasser, for 1 hour, then flip, and cook for another 15 min. Then I turn all the burners up full, and grill just enough to get the color I want. I dont know what Im doing wrong. Ive eaten some wings at other places that we all most falling off the bone. Ive thought about maybe wrapping them in foil at some point during the cooking process, but Im not really sure how that would turn out. Anyone have any ideas? Am I cooking it too long? Is it the chicken? Or is it me? Thanks
Dave
Dave