© Con Poulos
Active Time
30 MIN
Total Time
4 HR
Yield
Serves : 6

For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub. Slideshow: More Chicken Wing Recipes

How to Make It

Step 1    Brine the wings

In a large saucepan, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve, about 3 minutes. Let cool to room temperature.

Step 2    

In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.

Step 3    Meanwhile make the rub

In a bowl, mix all of the ingredients except the oil and lime.

Step 4    

Light a grill and oil the grate. Drain the wings and pat dry with paper towels. In a large bowl, toss the wings with 1/3 cup of the dry rub. Grill over moderate heat, turning, until nicely charred and cooked through, about 15 minutes. Serve hot with lime wedges.

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