¾ cup kosher salt (or
6 tablespoons table salt)
¾ cup granulated sugar
12 whole chicken
wings (about 2½ pounds)
Black pepper
Lemon or Lime
1. In gallon-sized
zipper-lock plastic bag, dissolve salt and sugar in 1 quart water. Add chicken;
press out as much air as possible from bag and seal; refrigerate until fully
seasoned, 30 minutes.
2. Remove from brine, rinse
well under running water, dry thoroughly with paper towels, and season with
pepper.
Turn all burners on
grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
1. Adjust one burner to medium
and grill chicken pieces over it, turning once, until color is light spotty
brown, skin has thinned, and fat has rendered, 15 to 20 minutes.
2. Using tongs, move chicken
pieces over burner still set on high, turning constantly to prevent charring,
until wings are dark spotty brown and skin has crisped, 5 to 7 minutes
longer.
3. Transfer to serving
platter and serve immediately, with a squeeze of lemon or lime, or with an
accompanying dipping sauce, if desired.
Hoisin Sesame Dipping
Sauce Makes about ½ cup
2 tablespoons hoisin
sauce
1 tablespoon rice
vinegar
1 teaspoon sesame oil
1 tablespoon soy
sauce
1 tablespoon
vegetable oil
2 inch piece fresh
ginger, minced (about 2 tablespoons)
2 medium cloves
garlic, minced
2 tablespoons chopped
fresh cilantro leaves
1. Mix hoisin sauce, rice
vinegar, sesame oil, soy sauce, and 2 tablespoons water in small bowl; set
aside.
2. Heat vegetable oil in
small saucepan over medium heat; sauté ginger and garlic until fragrant but not
browned, about 30 seconds.
3. Stir in hoisin mixture;
cook until flavors meld, about 2 to 3 minutes.
4. Off heat, stir in
cilantro.
Serve warm or at room
temperature.
Spicy Peanut Dipping
Sauce Makes about ¾ cup
5 tablespoons smooth
peanut butter
2 teaspoons Asian
fish sauce
2 tablespoons lime
juice from 1 lime
¼ cup coconut milk
(unsweetened)
1 tablespoon honey
1 inch piece fresh
ginger, minced (about 1 tablespoon)
2 medium cloves
garlic , minced (about 1 tablespoon)
½ teaspoon red pepper
flakes
1 teaspoon curry
powder (optional)
1.
Combine all ingredients in blender and blend until smooth.