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Grilled Chicken Wings with 9-Spice Dry Rub
30 MIN
4 HR
6
Steps
- 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.
- 2. In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.
- 3. Meanwhile make the rub In a bowl, mix all of the ingredients except the oil and lime.
- 4. 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.
Originally published at Foodandwine.com. Reproduced for personal collection.
