I am having a neighborhood meeting on Saturday and I have 5 Pounds of frozen chicken wings that I plan on putting on the outdoor grill.
I want to use Jeff's run, because it's delicious, but I have taken to omitting the salt, because I once made the mistake of brining some ribs in a salty solution, and the salt in the rub made the whole thing horrible. I don't want to make a second batch of rub just for the ribs.
I don't want to cook them in an oven, and I have yet to find a sauce that I like.
Should I brine the wings in my favorite salty brine recipe and for how long, should I inject them, or just sprinkle table salt on them before I put on the rub?
Or, does anyone have a better idea?