Grilled Chicken Wings with 9-Spice Dry Rub
For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub.Slideshow:More Chicken Wing Recipes
June 2015
For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub.Slideshow:More Chicken Wing Recipes
Delicious wings, even without the brine soaking. This rub has bountiful flavour and is easy to apply.
I placed wings on a rack over a foil lined tray, sprayed lightly with olive oil and baked in a slow oven 130c for 90 minutes turning at the 45 min mark.
The only reason I didn't try the brine soak was simply 'time poor'. I will at some stage try it.
I served these with a 2010 Penfolds 407........a taste sensation pairing! Oh and a small platter of cheese (gruyere & brie) and fresh vegetable sticks.