>---> Secret CHICKEN Wing Recipe By Joe <---<
 
BBQ Tips:

A couple people wrote in to ask me about my chicken wing recipe, 
and since grilling is one of my favorite things to talk about I 
am more than happy to share my tips.

The first thing I like to do is brine my wings for a couple hours. 
It doesn't take much. An entire turkey you can brine for 24 hours, 
but for a few dozen chicken wings two hours is good. You could even
do 3 or 4 hours, but on the occasions I have had the patience to
brine my wings that long I really didn't notice an appreciable 
difference - note: it's important to keep the wings and brine cold 
during this process.

The brine is just a cup of sea salt (Kosher if you have it) 
completely dissolved in a gallon of water. If you prefer your wings
a little sweeter you can add some brown sugar, or if you like them
a little tangier you can add apple cider, get as creative as you 
want, but really all you need is Kosher sea salt and water.

After the brine I give the wings a really good rinse and pat them 
dry. Then they go in a big bowl and I give them a thorough drizzle
of olive oil (I like to get my hands in there and make sure they 
are completely covered), then comes the fun part.

Since they just came out of a brine I don't bother with salt, but
my usual hit parade of seasoning is garlic powder, black pepper and
cayenne pepper. If I'm feeling kinky I'll use lemon pepper instead 
of black pepper, and maybe a little sage if I have it in the 
cupboard. I'm a bit of a perfectionist when it comes to this part, 
so I usually season each piece individually. It's more work, but 
you get consistent wings.

After seasoning each wing they go in a baking pan, get covered in 
foil, and go into the oven at 325 degrees for an hour. This part I 
learned the hard way. I would be embarrassed to tell you how many 
batches of chicken wings I have ruined by putting them raw on a hot 
grill. The skin blackens, the meat sticks to the grill when you try 
to flip them, and they are always underdone on the inside.

But when the wings come out of the oven they are already practically 
ready to eat, so you don't have to worry about under cooking them. 
The denouement comes when you throw them on the grill. Really all 
you are looking for at this point is to crisp up the skin a bit and
give them that beautiful golden color. Five minutes a side, at most.
But you gotta watch 'em! They will start to turn black on you if 
you're not vigilant. It's at this point you can add barbecue sauce 
if you prefer it. 

If anybody feels like writing in I'd love to hear how your wings 
turned out!

email him here:
joe@gophercentral.com

*~* Special THANKS To Clean Laffs Joe for these BBQ Tips. *~*