Grilled Chicken Wings

By calypan

Ingredients

• Barbecued Shicken Wings:
• Don’t brine the wings for more than 30 minutes or they’ll be too salty.
• 1/2 cup salt
• 2 pounds chicken wings , wingtips discarded
• 1 1/2 teaspoons cornstarch
• 1 teaspoon pepper
• 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

Preparation

Step 1

1. Dissolve salt in 2 quarts cold water in large container. Prick chicken wings all over with fork. Submerge chicken in brine, cover, and refrigerate for 30 minutes.


2. Combine cornstarch and pepper 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.


3A. 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.


3B. 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.)