Brining, the process of letting a hunk of protein soak in a salt solution for a few hours, is a great way to add flavor and moisture to any cut of meat. I brine these wings for 3 hours before using a sweet and spicy rub. They can be grilled or roasted in the oven.
The brine…
1/2 cup Kosher salt
3 tablespoons light brown sugar
1 teaspoon whole black peppercorns
1 whole bay leaf
2 quarts water
Combine all ingredients in a saucepan and heat until the sugar and salt dissolve. Remove it from the heat, and let it cool to room temperature.
The rub…
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup sweet paprika
1 tablespoon Kosher salt
1 tablespoon granulated onion
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon cayenne pepper
Combine all the ingredients in a bowl.
Place 3 lbs. of chicken wings in a Ziploc bag and pour the cooled brine into the bag. Place the bag in a bowl to prevent leaks and keep it at room temp for 3 hours. I wouldn’t brine it longer than that, or it will get really salty.
After 3 hours, remove the chicken from the brine and dry the wings with paper towels. Discard the brine.
Place the chicken pieces in a large bowl and sprinkle them with 1/3 cup of the rub, tossing to coat the chicken well. Place the bowl with the chicken in the fridge until you’re ready to cook.
About 30 minutes before cooking, remove the bowl from the fridge and let the chicken come to room temperature.
Pre-heat the oven to 350 or light a grill.
Toss the chicken with some more of the rub, if you like, then place the pieces on a sheet pan lined with non-stick aluminum foil.
Bake at 350 for 30 minutes or until done. Lower the oven temperature if it starts to burn.
If you’re grilling, cook the wings over medium heat, turning them frequently to prevent burning. Cook until the wings are done.
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