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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.

Some tips for you:

* 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.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

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

* Plan your menu, but keep it simple.

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

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Foods and meats are cooked on the grill with either direct or indirect heat. Once you master the techniques, you can grill almost any kind of meat, poultry, or fish, plus an amazing array of vegetables, appetizers, and baked items.

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.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

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

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

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The chicken must be checked for proper doneness when using either cooking method. The best way to check doneness is to use a meat thermometer. If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. If thoroughly cooked, the juices should run clear. Doneness can also be checked by cutting into the thickest part of the chicken and making sure the meat is opaque all the way through.

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

* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.

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

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

* 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.

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

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

* Plan your menu, but keep it simple.

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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.

With all of these handy tips, perfectly grilled chicken is right around the corner.

* 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 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.

* 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.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.