Ingredients
Method
- Prep. Pat the wings completely dry with paper towels. In a large bowl, combine the salt, baking powder, black pepper, granulated garlic, onion powder, smoked paprika, and cayenne if using. Toss the wings thoroughly until evenly coated.Arrange the wings skin-side up on a wire rack set over a sheet pan. Refrigerate uncovered for at least 8 hours and up to 24 hours. This step dries the skin and seasons the meat all the way through.
- Fire up. Set up a grill for indirect cooking with a hot zone and a cooler zone. Target a cooking temperature of 375 to 425°F. Clean and oil the grates well.
- Cook. Place the wings over indirect heat and cook with the lid closed for 25 to 30 minutes, allowing the fat to render and the meat to cook gently.Move the wings over direct heat and cook for another 5 to 10 minutes, turning frequently, until the skin is crisp and evenly browned. When the wings reach an internal temperature of 170 to 175°F, transfer them to a platter.
- Serve. These wings shine on their own and reward cooks who let technique do the talking. Serve as-is, or toss lightly with wing sauce if desired. Some options include Buffalo sauce, KC Style BBQ sauce, Carolina Style Mustard BBQ Sauce or whatever sauce you like.
Notes
About the baking powder. Adding aluminum-free baking powder to the dry brine raises the surface pH on the chicken skin, accelerating Maillard reactions and promoting deeper color during the high-heat finish.