I don't know what it is, I absolutely love wings. I know it isn't very culinary or fancy; however, they just make me so happy. Normally I would have to go out to a pub to get some good wings, but I would leave with a heavy bar tab and not feeling like it was worth the money! Here is my remedy to this situation, and to make it even better, it is fast and easy!
Why I love this recipe:
- This seems like a silly reason, but I only use two measuring spoons for the whole recipe. Aka...less dishes, less thought: just through in a teaspoon or a half teaspoon of that in there!
- The grill keeps the heat out of the house on hot summer days.
- I also claim I do not know how to work the grill, so my husband does all the cooking. Shhh....don't tell him I really do!
- These wings aren't heavy, and the recipe is actually pretty healthy! It doesn't leave you feeling like you will have to run miles to work off what you just ate.
- They come out so crispy, it is just like they were fried! This way you don't have the oil, and potential fire hazard of frying yourself!
- You can double, triple, or quadruple this recipe and make it for a crowd! Looks like a lot of work, but it really isn't! If you have an event, it is a cheap way to provide amazing food!
Ingredients:
- ½ cup salt
- 2 quarts of water
- 2 pounds chicken wings or drumsticks
- 1 ½ teaspoons cornstarch
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 1/4 teaspoon cayenne, optional
Mix the water and salt in a large bowl and then place the chicken in the water. Cover and let the chicken brine in the refrigerator for approximately 30 minutes.
While the chicken is in the fridge, mix all the remaining seasons together in a small bowl. Don't be alarmed that the seasons all together look "pale." They brighten up once you put them on the chicken.
Heat your grill accordingly (gas: heat for 15 min on high), then turn down to medium-low. Place the wings skin side up, and cook for 10-12 minutes. Flip the chicken, and let the skin crisp up for 10 minutes more of cooking. Once removed from the gill, cover with foil and let rest for 5 minutes.
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