I did some searching over the last few days and haven't come across this topic so I figured I'd throw it out there!
I'm a huge fan of America's test kitchen (check them out if you haven't) because of their trial and error and scientific approach to cooking and recipe building.
Recently, I grilled some tandoori chicken wings on my GMG using their recipe. After watching their video I learned something interesting to solve the general problem of chicken wings being too ’chewy’.
Here's a Q-view for fun :)
They recommend cooking the chicken past the usual 165 degrees all the way to 180 degrees.
Their logic is that collagen does not break down until 170 degrees. When you cook them past 170 degrees the collagen begins to melt and break down into gelatin, leaving the chicken much more tender and juicer.
After trying this once I haven't looked back and will continue to cook my chicken wings to 180 degrees (unless, of course, I'm doing a simple breast or anything boneless).
Has anyone out there heard of this technique? Any thoughts?
Try and it let me know if you taste the difference I sure tasted!