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Grilled Chicken Wings

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Author: Chef Anthony Serrano

Ingredients

  • 2 ½ - 3 lbs. Chicken wings cut at joint into drumettes and tips removed from wings
  • 4 cups water
  • ¼ cup salt
  • 3 cloves garlic crushed
  • 3 sprigs fresh thyme

Instructions

  • In a large bowl, whisk together the brine ingredients until the salt has dissolved.
  • Add the wings and drumettes, cover and let them sit overnight in the fridge.
  • Preheat the Bull BBQ on medium-high heat for 10 minutes.
  • Remove the wings from the brine, rinse off under water, and dry off completely.
  • Season the wings with Bull Sweet Heat Rub, coating all sides.
  • Place the wings on the grill, cooking with direct heat.
  • Place BBQ Sauce into a cast iron pot or heavy-duty sauce pot to heat up on the Bull Grill or on a Bull Side Burner.
  • Turn the wings every 5 minutes, cooking for 20-25 minutes until fully cooked.
  • Use a basting brush to coat the wings while finishing up on the grill, or place the sauce in a bowl on the side, serving the wings with dry rub only.
  • Place on a decorative platter and serve immediately.