Easy Grilled Chicken Wings
Servings Prep Time
24wings 20minutes
Cook Time Passive Time
10minutes 8hours
Servings Prep Time
24wings 20minutes
Cook Time Passive Time
10minutes 8hours
Ingredients
Instructions
  1. Using a sharp knife, separate the wing flats from the drumsticks. You will be able to feel where the bones join; this is where you should insert the knife, and you should be able to slice through. Cut the wing tip off of the flat, and dispose of the tip.
  2. Put the wings in a large, non-reactive bowl, and toss with the sea salt. Add enough water to cover the wings. Cover and refrigerate for up to 8 hours.
  3. Remove the wings from the brine solution, and dispose of the brine. Pat the wings dry with a paper towel,
  4. Preheat your grill to high (500-600 degrees Fahrenheit).
  5. Toss the wings with the Saint Brian’s Spice Rub until coated.
  6. Oil the grill grates. Place the wings on the grill, and cook for approximately 3-4 minutes. The wings will release easily from the grill when they are ready to flip. If you need to scrape under them with the spatula, then they aren’t finished cooking on that side.
  7. Flip the wings once, and cook for another 3-4 minutes until cooked through. The meat will feel firm to the touch, and the internal temperature on an instant read thermometer will be 165 degrees.
  8. Allow to cool for a few minutes, and serve with Saint Brian’s Barbecue Sauces for dipping.