Grilled Chicken Wings
If you have been reading Flames and Food for any length of time you have probably come to realize that we are a beef and pork kind of family. We eat our fair share of chicken, but the bird is always a distant third for us when it comes to planning a special meal. So we set out to create a Grilled Chicken Wing recipe that we would be proud to share, and we think we have crushed it! Anybody can through some wings on the grill and slap a bit of sauce on them but what sets our grilled chicken wings apart from the crowd is the 12 hour brine that they get.
Since Grilled Chicken wings are such tiny morsels of white meat we feel that they need a little bit of help in the “stayin’ juicy” department, so we brine them. A brine is a great way to impart some flavor and a whole lot of moisture to meat. A brine at it’s most basic is just salt and water. The salt helps the water to cross over the cell membrane through the process of osmosis. Now if you also add some extra flavor to the brine you can help introduce some subtle flavor into the grilled chicken wings.
- 1 Gallon of Water
- 3/4 Cup of Kosher Salt
- 3/4 Cup of Light Brown Sugar
- 4 Garlic Cloves (just give them a good whack to crush them)
- 1/4 Teaspoon of Ground Ginger
- 1/2 Teaspoon Black Peppercorns
- 2 Crushed Bay Leaves
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Coriander Seeds
- In a pot big enough to hold a gallon of water and your chicken wings add half of the water, the kosher salt, and the light brown sugar.
- Bring it to a light boil and stir until the salt and sugar is dissolved.
- Add the spices and simmer for 5 minutes.
- Remove from heat and add the other half gallon of cold water.
- Allow the brine to cool to room temperature and place in the fridge.
- When the brine has cooled completely add your chicken wings. Place a small plate over over the wings to keep the submerged and let them brine for 12 hours.
Grilling Chicken Wings
When the brining process is done remove the chicken wings and give them a quick rinse in cold water and pat them dry. We grill chicken wings on a 2 Zone grill. We set up the grill to have a direct heat area and an indirect heat area. We like for our grilled chicken wings to get a bit of char on the high heat and then get move to the indirect zone to finish cooking. We grill chicken wings for 3 minutes on each side over the high heat and then an additional 20 minutes on the indirect heat.
Tips For Grilling Chicken Wings
- A clean and oiled grill will keep the wings from sticking
- Oil your tongs as well.
When it comes to grilled chicken wings we like to use the original Buffalo Style sauce and for that you need to use the Anchor Bar’s recipe. They are the originators for the wing craze so we defer to the original. A quick toss in the sauce and straight to the table is best! We also like to use this Bleu Cheese Sauce for dipping. It is so much better than using something straight from a bottle. If you took the time to brine and lovingly grill your chicken wings don’t they deserve something more than a generic dip?
Grilled Chicken Wings Wrap-Up
Grilling chicken wings doesn’t have to be a bland experience. By brining them, grilling them to perfection, and pairing them with sauces that are a cut above will have your guests looking forward to your grilled chicken wings!
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