The chicken wing is the ultimate appetizer, and you can use your grill to create incredible, and crispy skinned chicken wings without breaking out the deep fryer. To ensure a crispy, and crackling, skin use a dry brine of kosher salt and baking powder. The baking powder allows the proteins in the chicken skin to break down more quickly creating a much crispier and browner wing. After the overnight brine preheat your grill to 475°F (246°C) and arrange your chicken wings in an even, non-overlapping, layer. Turn them every 4 minutes until your probe thermometer registers 175°F (80°C). Remove from the heat and toss in your favorite sauce. Our favorites are traditional buffalo sauce (Hot sauce, butter, granulated garlic, black pepper) or an Asian hoisin glaze (Hoisin, ginger, garlic, lime, chilies, fish sauce).