Brined & Grilled Wings with 2 Sauces

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

23 minutes

Calories

323 kcal

Ingredients

With kitchen scissors, cut off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette.
In large heatproof, nonmetal bowl, stir 1 cup boiling water, sugar and kosher salt until sugar and salt are dissolved; stir in 3 cups ice water. Add wings; cover bowl with plastic wrap and refrigerate at least 2 or up to 4 hours.
Prepare outdoor grill for direct grilling over medium-low heat (or heat a grill pan over medium-low heat); line rimmed baking pan with paper towels. Drain wings; discard brine and wipe out bowl with paper towels. Rinse wings under cold water; transfer to prepared pan and pat dry with paper towels. In same bowl, toss wings, garlic salt and pepper.
Place wings on hot grill rack; cover and cook 20 minutes, turning 4 times. Transfer half the wings to 1 aluminum foil container; add teriyaki marinade and toss. Transfer remaining half of wings to separate aluminum foil container; add BBQ sauce and toss.
Increase grill to medium-high heat. Place wings on hot grill rack; cook 3 minutes or until caramelized, turning once. Makes about 24 wings.