Grill Fried Chicken Wings

Story

These are pretty easy to prepare but its still a bit time-consuming; its good there is some flexiblity in the time but you need to lead yourself a good window to work.

Ingredients

• 3 lbs Chicken Wings (and/ or Drumettes)
• 2 quarts Water
• 1/4 cup + 1 tsp Salt
• 1 tbsp Black Pepper
• 1/4 cup Sugar
• 2 cups All Purpose Flour
• 1 tbsp granulated garlic
• 2 tsp Paprika
• ½ tsp Cayenne Pepper
• 3 tbsp Cooking Oil (e.g., Canola)
• Barbecue Sauce, Buffalo Sauce, or other sauces for dipping.

Instructions

1. Dissolve 1/4 cups Salt and Sugar in 2 quarts of water in a large container, stirring until fully incorporated (no granules should be visible). Place chicken in the container ensuring all pieces are covered and refrigerate for 1 to 3 hours.
2. Combine the flour, garlic, paprika, cayenne, black pepper, and remaining salt in a large bowl.
3. Prepare a baking sheet by placing a wire rack (or racks) on top.
4. Remove chicken from the brine and dredge in the flour mixture and place on the wire racks. Don't dredge too many pieces at one time and ensure each piece is covered evenly with the flour mixture.
5. Refrigerate the chicken for 30 minutes to two hours.
6. Heat the grill to 425° F and prepare for indirect cooking.
7. Oil grill grate and place chicken on the grill, cooking for 30 to 45 minutes, until lightly browned and the coating is set. Brush chicken with the oil, covering the chicken and ensuring no flour remains visible.
8. Cook for an additional 30 to 45 minutes, until the chicken is a golden brown and at an internal temperature of 180 to 200° F.
9. Remove from heat and place on wire rack to cool for 10 minutes.
10. 5 Hours