Lunch: Grilled Chicken Wings with 9-Spice Rub

Recipe by Timothy Hollingsworth For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub.

Ingredients

1/2 c. kosher salt
3 tbsp. light brown sugar
2 garlic cloves
1 tsp. whole black peppercorns
1 bay leaf
3 lb. chicken wings, tips discarded and wings split

Instructions

Brine the wings: In a large saucepan, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve, about 3 minutes. Let cool to room temperature.
In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.
Meanwhile make the rub: In a bowl, mix all of the ingredients except the oil and lime.
Light a grill and oil the grate. Drain the wings and pat dry with paper towels. In a large bowl, toss the wings with 1/3 cup of the dry rub. Grill over moderate heat, turning, until nicely charred and cooked through, about 15 minutes. Serve hot with lime wedges.

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