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
1/2 cup kosher salt
3 tablespoons light brown sugar
2 garlic cloves
1 teaspoon whole black peppercorns
1 bay leaf
3 pounds chicken wings, tips discarded and wings split
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup sweet paprika
1 tablespoon kosher salt
1 tablespoon granulated onion
3/4 tablespoon black pepper
1/2 tablespoon dry sage
1/2 tablespoon dry mustard
1/2 tablespoon ground ginger
1/2 tablespoon cayenne
Canola oil, for brushing
Lime wedges, for serving
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.
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.
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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