This recipe is so flavorful, the chicken is tender and crisp on the outside. I love the little charred edges. It is very difficult to BBQ chicken and especially the wings without burning anything. But these came out perfectly!
You start with a few ingredients that you may already have in the kitchen. The wings, cornstarch, salt, onion powder, chili powder, pepper, garlic.
put 2 quarts water in a bowl and then add 1/2 cup of salt, mix until salt in dissolved... Add your wings in the brine and refrigerate for 30 minutes, (any more and it would be too saltly)
Here is a trick I recently learned, If you have a lot of meat to either marinate or brine, empty your bottom drawer in the fridge and wash very clean, marinate or brine directly in the drawer. Then of course wash very well in bleachy, soapy water to kill all bacteria.
season 3 large tablespoons of cornstarch...1 tsp of onion powder, 1 tsp garlic, 1/2 tsp chili powder, and a 1/2 tsp pepper...toss together and then toss in your brined chicken wings that you have patted dry
Just to coat, do this right before grilling....place on a medium to low grill
place the skinniest side of the wing down, and cook for about 20 minutes and then turn, cook for about another 15 minutes...
You want the internal temperature of the wings to be 185 degree. They are cooked at 165, but the collagen have not broken down until it at least reached 180...it will be so tender and not falling apart...
These wings are the best!!!!
Toss in Franks buffalo wing sauce or your favorite, I had mine with a homemade ranch dressing with a bit of blue cheese in for flavor....They also taste great plain! They are tender on the inside and crisp on the outside!!!!
Cheers to Happy !!!
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