Seasoning the Grill
Especially for meat with fattier skin, like chicken wings, oiling the grill grate is crucial so your food doesn't stick.
A paper towel is the perfect tool for oiling the grill — grip it with tongs to avoid the heat and swab it on the grill just before putting the food on. Use enough oil to coat the grate, but not so much that it drips on the flames.
Just like a well-used cast-iron pan, the grate will blacken, or "season," as the greasy layers of oil build up over time.