cedar planked grilled chicken wings
The smokiness of these wings is delicious. No need for a sauce, they are that good.
prep time
23 Hr
cook time
1 Hr 30 Min
method
Grill
yield
4 serving(s)
Ingredients
- 3 cedar planks soaked in water for an hour
- 24 wings or flats and drumettes
- BRINE
- 1/4 cup salt
- 3 cups apple juice
- 2 cups water
- 10 cloves garlic, peeled and crushed
- 10 black peppercorn
- BASTING SAUCE
- 1 clove olive oil
- 1 1/2 sticks butter
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons minced garlic, crushed to a paste
- 1/2 cup cider vinegar
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon fresh thyme
- 2 teaspoons salt
How To Make cedar planked grilled chicken wings
-
Step 1Place the ingredients for the brine together in a saucepan and let them cook until the salt is dissolved. Let cool, then add the chicken wings and set in the fridge overnight.
-
Step 2For the basting sauce, place all the ingredients in a saucepan and bring to a boil. Reduce to a simmer and simmer 10 minutes. Let it sit in the fridge until the next day. Warm it up before use.
-
Step 3Get the coals nice and hot. Make a brush with thyme and rosemary sprigs. Remove the chicken from the brine and discard the brine. Dry the wings and place them over the coals until they are nice and browned. Remove the wings and place the planks on the grill.
-
Step 4Baste with the herb brush for about an hour and 1/2 until the wings are no longer pink. I baste the wings, then close the lid with letting the smoke escape through the holes on the top of the grill. I do it about every 15 minutes. turning and basting. Delicious.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes