Prep time 30 minutes
Cook time 40-50 minutes
For the wings:
2 pounds of chicken wings, split
Wash of the wings and remove any feathers.
Split the wings, pat dry
for the brine:
half cup of whiskey
half cup brown sugar
small onion chopped
1 TBSP fresh grated ginger
1/4 cup of hot sauce
Place the brine contents in a bowl and mix well.
Pour in a Ziploc bag or any other type of container that will not leak.
Place the wings in the Ziploc and shake the bag so that all the wings are coated.
Place in the refrigerator and let marinate, up to 2 hours is sufficient.
Turn on the grill and heat to 375 degrees.
I use a four burner grill, so I will leave the first two burners on (direct heat) and he 3rd and 4th burners off, (indirect heat)
Place the wings on the indirect heat side for 20 - 25 minutes with the lid closed. Turn and cook for another 20 minutes.
If you have any extra brine, use it as dipping sauce. To add a little flavor, put it on a pot, with 1 TBSP of margarine, let melt and then serve as a dipping sauce.
Top the wings with green onions and serve,