How to check temp on chicken wings

[IllinoisJim]

I've never done much chicken wing grilling. Some of the recipes I've looked at talk about cooking to a temp of 175-180. Is it possible to get a reliable temp reading on a chicken wing? Seems like not a lot of room for error with the bones and relatively small amount of meat. If you don't use a thermometer, how do you know if they're done?

[Fire Art]

I use my instant read Maverick on ever thing

[Spinaker]

Thermapen right in between the bones. Perfect, every time!

[Ahumadora]

Yep I use my thermapen if it is close, otherwise I just snag one straight off the parrilla to try it (chefs privilege).

[Spinaker]

Nothing wrong with that, brother! Ahumadora

[FireMan]

Ya know that section of yer hand between yer finger & yer thumb, well put up to yer jaw vertically & ask yerself, "what does this feel like". When you’ve done that give me a call & we’ll discuss it, yes we will.

[IllinoisJim]

Feedback much appreciated!

[texastweeter]

put it in your mouth, take a bite, and let it slide down your throat hole.

[Troutman]

Exactly tweeter, just look at them and you know they're done. Geeze what did you guys do before Thermopens and fancy thermometers?

[mad mike]

I grill them on the top grate. 2 alum. cookie sheets on the main grill to catch grease so no flare up. Charbroil 4 burner. Med high. about 10 min. turn and another 10. Then I taste them. Top section of wing will take a few minutes longer. When most of fat is rendered out I remove the cookie sheets and crisp up the skin. I can fit 25 sections on my top grate.