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Brined & Grilled Wings with 2 Sauces

Prep: 20 minutes plus brining
Grill: 23 minutes • Serves: 6x

1. With kitchen scissors, cut off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette.

2. 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.

3. 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.

4. 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.

5. Increase grill to medium-high heat. Place wings on hot grill rack; cook 3 minutes or until caramelized, turning once. Makes about 24 wings.

Approximate nutritional values per serving (4 wings):
323 Calories, 18g Fat, 5g Saturated Fat, 150mg Cholesterol, 2591mg Sodium,
13g Carbohydrates, 0g Fiber, 12g Sugars, 12g Added Sugars, 26g Protein

Chef Tip:
To prepare wings for tailgating, cook as directed through step 4. Cool wings completely; cover and refrigerate up to 1 day. Finish wings as directed in step 5 at tailgate site.