BBQ Grilled Chicken Wings

By mz0926

Ingredients

• 1/2 cup salt
• 2 pounds chicken wings, wingtips discarded
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar

Details

Servings 24
Adapted from cookscountry.com

Preparation

Step 1

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To get crisp, well-rendered chicken wings, we tossed the wings in cornstarch (and spices) and grilled them over a gentle medium-low heat. We began grilling with the thicker skin side facing up so that the fat could slowly render, and then we flipped the wings at the end of cooking to crisp the…

To get crisp, well-rendered chicken wings, we tossed the wings in cornstarch (and spices) and grilled them over a gentle medium-low heat. We began grilling with the thicker skin side facing up so that the fat could slowly render, and then we flipped the wings at the end of cooking to crisp the skin. Also, though we normally cook white chicken meat to 160 degrees, wings are chock-full of collagen, which begins to break down upwards of 170 degrees. Cooking the wings to 180 degrees produced meltingly tender wings that we couldn’t stop eating.

Makes 2 dozen wings

Combine cornstarch, pepper, chili powder, paprika, garlic powder, oregano, and sugar in bowl. Remove chicken from brine and pat dry with paper towels. Rinse and dry bowl. Transfer wings to now-empty bowl and sprinkle with cornstarch mixture, tossing until evenly coated.

For a charcoal grill: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)

Right before grilling, dust the wings with a mixture of cornstarch (to prevent sticking) and black pepper.

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