Ingredients
1/2 c. kosher salt
3 tbsp. light brown sugar
2 garlic cloves
1 tsp. whole black peppercorns
1 bay leaf
3 lb. chicken wings, tips discarded and wings split
1/4 c. dark brown sugar
1/4 c. sweet paprika
1 tbsp. kosher salt
1 tbsp. granulated onion
3/4 tbsp. Black pepper
1/2 tbsp. dry sage
1/2 tbsp. dry mustard
1/2 tbsp. ground ginger
1/2 tbsp. cayenne
Canola oil, for brushing
Lime wedges, for serving
Preparation
Step 1Brine 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.Step 2In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.Step 3Meanwhile make the rub: In a bowl, mix all of the ingredients except the oil and lime.Step 4Light 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.
