Grilled Chicken Wings (Marinated)

This is a recipe for about 7 wings. It scales well if you have more or less. None of the quantities are particularly important in the marinade.

Combine the following in a bowl large enough to hold all the wings. You can use a large ziploc bag if you want instead.

• 3 T coarse salt
• 1/4 c sugar (white or brown)

• 2-3 inches sliced raw fresh ginger (no need to peel)
• 1/2 bulb fresh garlic (or 5-6 bulbs whole) chopped coarsely with "paper" mostly removed
• 2 bay leaves

• 1 T whole star anise (I measure by using the crunched ones in the bottom. Or crush the whole stars. Or use 4-5 whole stars.)
• 1 tsp whole allspice
• 1 tsp whole white pepper (or use whole black peppercorns)
• 1 tsp whole coriander
• 1/2 tsp mustard seeds
• 1/2 to 1 tsp crushed red pepper

• 1/2 c bourbon (I use Jim Beam. Its inexpensive but full of bourbon flavor.)
• 1/2 c tap water
• 1/4 c white vinegar (or some other type)

Microwave the contents for about 3 minutes. It should reach a temp of about 180 F but not boil.

Add enough ice to cool the liquid

Add

• 7 chicken wings - these are whole, 3-section wings with the tip, optionally, removed.

Marinate for at least 20 min. An hour is better but don't leave it out long enough to warm up to room temp. If you are going to leave it longer, and up to overnight is ok, it should be in the refrigerator.

While you wait for this, you can make the "rub" which is just a dry coating you sprinkle on the wings before grilling.

Here's the problem. Right now, I have forgotten what I put in the rub. So you are left with some choices.

1. Choice 1: just use some salt and pepper on the wings when you get them out of the marinade and dried
2. Choice 2: Salt and pepper and some dry, whole thyme
3. Choice 3: Some combination of the stuff I use which I will fill in here someday. Its made of, typically, salt, black pepper, white pepper, paprika, granulated garlic, powdered mustard, thyme, powdered NM chile, cumin, mexican oregano, cayenne

Remember to keep washing your hands here. Try not to spread the chicken "juice" around your kitchen if you can.

1. Remove the wings from the liquid
2. Squeeze them to remove extra liquid
3. Pat dry with paper towels (which you quickly pop into the trash)
4. Sprinkle with the "rub" on both sides.
5. Let set for 5 min before cooking on the grill.

Every grill is different, I find I like to turn the heat down at first and cook the wings about 5 min on each side. Then I turn it up and get a crispy on the outside. If you measure with a thermometer, 160-180 F is a good temp for wings. It sounds really hot but works.

Rest the wings for 5 minutes before eating