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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.

Cooking chicken can be easy if you know what you are doing, Here are some tips to help you cook your chicken.

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

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

* Prepare the fire a half hour or more before grilling.

* 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.

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

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

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We all tend to have a few recipes that are our favorites to prepare on the grill, the ones we know are going to turn out nearly perfect every time. But part of the fun of grilling is trying new things and finding new dishes, flavors and cooking techniques to use with the grill or the smoker unit.

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.

* Before you get ready to grill, marinade your steaks for at least a few hours.

* Marinate the chicken for an hour or up to a day, refrigerated.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

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

* It is better to marinate meat with a big surface area because it can easily absorb the marinade.

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

* 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.

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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.

Here is a list of quick tips:

* 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.

* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.

* To keep the chicken moist, apply an apple juice while cooking.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling 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.

* If you're having more than a few guests, ask each one to bring a dish.

* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.

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Summer time is grilling time. Nothing tastes as good as food right off the grill. Kabobs are easy to grill and there are many versions. You can cook chicken, turkey, pork, beef, lamb, meat ball, shrimp, scallop, halibut, vegetarian, and more. Grocery stores carry many and they are very good. When you make your own marinade, however, you can adjust the seasoning to your dietary needs.

Here are some cooking and buying tips to get you started:

* Check the temperature of the fire before cooking food to prevent over- or under-cooking.

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

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

* Trim off all fat before grilling.

* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw 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 cooking chicken the first thing people usually do wrong is overcook it. They leave it on the grill for way too long until there is nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carry over heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken.

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

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

* Never re-use marinades that have come in contact with raw chicken.

* Trim off all fat before grilling.

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

* 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 or broiling, the chicken will have a tendency to dry out so it must be watched carefully during the cooking process. Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking. Also, the temperature at which the chicken is cooked and the distance the chicken is from the heat source are both important to tender, juicy, properly cooked chicken.

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

* You'll need a nice set of utensils that are well suited for grilling.

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

* Grilling marinated chicken can really give you a perfect meal.

* Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.

* Use a meat thermometer.

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

* 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.

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Chicken is one of my favorite meats to cook because it is low in fat, high in protein, and if it is cooked properly, it will definitely be a crowd pleaser. There are many different recipes for grilling and smoking chicken. I really enjoy cooking chicken and I do on a weekly basis, it is easy and tastes great.

Here is a list of quick tips:

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

* To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.

* 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.

* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.

* Marinate your meats.