Makes about 2 dozen wings
1/2 cup salt
2 lbs chicken wings, wingtips removed
2 tsp corn starch
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp sugar
1 tsp paprika
1/2 tsp black pepper
For barbecue sauce:
1 8-oz. can of tomato sauce
1/3 cup molasses
1/4 cup red wine vinegar
1 garlic clove, minced or pressed
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp salt
Pre-heat your propane grill on medium-low.
Place chicken wings in a bowl with salt and 4 cups of cold water. Allow to brine in the refrigerator for 30 min.
In the meantime make rub by mixing the rest of the ingredients and set aside. Make the barbecue sauce by mixing all of the ingredients and bringing it to a boil. Lower the heat and simmer for 10 minutes and set aside.
Drain chicken wings and dry with a paper towel. Toss with the dry rub in a separate bowl until evenly coated.
Grill wings on medium-low heat for about 15 minutes per side until browned and crunchy. Then place in a large bowl and add half of the barbecue sauce, making sure it is coated evenly. Bring back to the grill and grill on each side until caramelized and slightly charred, about 2 minutes per side.
If you prefer more barbecue sauce, toss the wings back in the bowl and add the rest of the sauce. Otherwise serve as is.
Alternatively, wings can be cooked in your oven by putting them on a cooling rack that fits in a sheet pan. Broil on medium-high heat on the lowest rack of your oven for about 10-20 minutes on each side, depending on the size and strength of your oven, or until browned.
Recipe courtesy of George Duran