Ingredients
- 6 tablespoons kosher salt
- 6 tablespoons sugar
- 6 cups water
- 4 pounds of whole chicken wings (around 16 wings)
- 1/4 cup black peppercorns, ground using medium grind with automatic grinder (I used tellicherry peppercorns and a coffee grinder we only use for spices)
- zest of 2 lemons (2-3 tablespoons)
- 2 teaspoons ground coriander
- 2 teaspoons granulated garlic (NOT garlic salt)
- 3 teaspoons dried thyme
- 1 teaspoon kosher salt
Preparation
Step 1
In a large resealable bag, shake up the 6 T kosher salt, 6 T sugar, and the water until salt and sugar have completely dissolved. Add the chicken wings and allow to brine for around 1 hour in the refrigerator. After brining, rinse the wings off and dry thoroughly on paper towels. If you’re not ready to grill yet, put the wings back in the refrigerator on a paper-towel lined baking sheet, uncovered. (Allowing them to dry uncovered in the refrigerator will help with the crisping when they are cooked.)
Prepare a grill for cooking using indirect heat at around 400F. (With the Big Green Egg, use the inverted plate setter. Place an aluminum pan on the plate setter underneath the grate to catch drippings, for easier cleanup.)
In a medium sized bowl, mix the freshly ground black pepper with the lemon zest. Press the zest into the pepper while mixing, to release more of the lemon’s oils. Add the additional ingredients and mix well.
Place the wings in a large bowl and toss with a little olive oil to lightly coat the wings. Sprinkle in several tablespoons of the lemon-pepper seasoning, and toss the wings with your hands, making sure all surfaces of the wings get seasoned. Add more seasoning and toss some more. Repeat until you are satisfied with how much seasoning is on the wings. (Note: You probably won’t need all of the seasoning mix. Just put the leftovers in a sealed jar and keep in refrigerator until next time you need it.)
Put the wings on the grill and let them cook around 15 minutes. Flip them over and cook about 15 more minutes. Keep flipping them until the skin is crispy and they are done – around 45-60 minutes total. (When they start getting loose at the joints, they are usually done.)