Grilled Chicken Wings with 9-Spice Dry Rub

By cindyandmojo

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

Ingredients

• 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

Preparation

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.

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.