Buttermilk Brined Garlicky Grilled Chicken Wings

Step 1

In a large non-reactive bowl, whisk all brine ingredients and evenly mix through. Whisk vigorously for one minute.

Step 2

Add the wings to the bowl and fold into the buttermilk brine you’ve just created. Cover tightly and refrigerate for at least 8 hours up to 48 hours. .

Step 3

Combine the garlic rub ingredients in a spice grinder or coffee mill and grind until the chopped garlic is ground to a fine texture. If using granulated garlic powder, you can skip the spice grinder direction. Keep in an airtight container in the refrigerator until ready for use.

Step 4

30 minutes before grilling, remove the wings from the brine and transfer them to a wire rack on top of a sheet pan to drain (or you can place the wings in a colander with an additional bowl under it to catch brine). Discard the brine.

Step 5

Prepare the grill for direct grilling at 400°F.

Step 6

Place the wings in the direct grilling zone and cook, turning occasionally, until the skin is crisp and golden brown and cooked. About 3-5 minutes before they are completely cooked. Remove wings to a large bowl and sprinkle the garlic rub all over wings, and return them back to the grill to cook an additional 3-5 until blistered and internal temperature 165°F.

Note: These wings are particularly good when grilled over a wood fire/charcoal grill. You may want to grill some spring onions alongside for a little color and complementary flavors.