The first thing to remember before you cook any meats is to check the condition of the meat . If they are still frozen, try to bring the meat closer to room temperature, or thaw it sufficiently Why??? If your meat is not thawed completely, the exterior is going to cook first while the insides remain cold and raw. So what you'll get is literally something half baked - not very pleasant on your palate or your tummy.
For meats like beef and mutton you want to first sear the meat in the hot zone to get some charred marks then move to the cooler zone to cook more thoroughly.
For meats like chicken wings you don’t want to char the outside and & leave the inside raw, so put it on low heat zone for 5-8mins each side before moving to the hot zone to get the char marks.
By the way, if you don’t want your food to be burnt (especially wings) ONLY apply honey at the very end when you are charring the wings to golden brown. Honey will caramelize and burn quickly so don’t leave it on high heat for too long! .Another tip for chicken wings – you don’t need to apply butter or oil. If you are doing it right the fats from the chicken skin is more than ample to coat the wings itself.
Tip: Mix some honey and oil/butter in a bowl to get both oil and sweetness to your meats when you do your basting!
