It used to be, when I wanted to fry up a batch of chicken wings, I had to break out the big Dutch oven, a big jug of oil and get ready to make a mess.
Not now. I fry chicken wings on my pellet grill. Much less oil and mess, just as tasty!
Here is the recipe:
3 pounds chicken wings, cut at joints, wingtips discarded
Brine:
- 1/4 cup Salt
- 1/4 cup sugar
- 1/2 cup hot sauce
Breading:
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon black pepper
- 1 teaspoon salt
- 3-4 tablespoons vegetable oil
Instructions:
- Dissolve 1/4 cup salt and 1/4 cup sugar in 2 quarts water in large bowl or container. Add the chicken wings and refrigerate, covered, for at least 1 hour or you can do up to 3 hours. I do around 2 hours.
- Mix the flour, corn starch, garlic powder, paprika, cayenne, 1 tablespoon pepper, and 1 teaspoon salt together in large bowl. Remove chicken from brine. Dredge chicken wings in flour mixture in batches, pressing to adhere. Place chicken on wire rack over sheet pan. Refrigerate chicken, uncovered, for at least 30 minutes or up to 2 hours.
- Now you know your grill better than me. But, I do my grill at about 400 – 425 degrees (Fahrenheit in case you are wondering) and use indirect heat. Since I use a pellet grill, this part is easy for me.
- Place chicken, fatty side up on the flats, on the grill.
- After about 30 – 40 minutes, brush with the vegetable oil, close the lid and go another 30 – 40 minutes until the wing temp hits between 180 and 200 degrees. DO NOT FLIP.
Toss in your favorite sauce or eat as is.