Juicy Wings

I love hot wings. The problem is that most of the time, the dish that is served is dried out and chewy. I find that a simple brine does the trick to make the best wings that you have ever had.

For a simple brine, I use brown sugar, kosher salt, and water. You can add anything else that you want to add flavor to the meat…lemons, garlic, herbs…whatever.

Start with a gallon of water. Add 1/2 cup of brown sugar and 1 cup of kosher salt. Bring to a boil to dissolve, then allow to cool to room temperature. You can add ice to bring down the temperature fast.

Add your wings to the brine, making sure that all meat is covered. Placing a small plate on the meat keeps it below the surface of the brine. Place in the refrigerator for 4 hours.

When brineing is complete, drain and pat the meat dry with paper towels. Add a spice rub of your choice, and allow the meat to rest in the refrigerator for at least an hour.

I grill my wings over charcoal. A slight char is great and unexpected to most wing-eaters. When wings are fully cooked, toss with your favorite sauce. My kids like to have a variety, so we toss a couple of wings with different sauces in medium bowls.

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