Grilled Wings with Agrodolce

CHICKEN BRINE

6 ½ cups ice

⅔ cup salt

Pinch of sugar

2 sprigs thyme

1 fresh bay leaf

½ tbsp peppercorns

1 ½ cups sliced onion

3 garlic cloves

4 cups hot water

AGRODOLCE

5 garlic cloves, sliced

2 tbsp olive oil

1 tbsp chopped Calabrian chile

1 cup honey

½ cup hot sauce

¼ cup red wine vinegar

Pinch of xanthan gum

CHICKEN WINGS

1 lb chicken wings (4 to 5 wings)

½ cup agrodolce

1 green onion, top sliced into matchsticks, bottom also sliced

1 tbsp matchstick-size slices Fresno chile

1 tbsp sliced red onion

Juice of half a lemon

1 tsp extra-virgin olive oil

Salt

Make the brine: Place ice in a large container.

Place remaining ingredients and 4 cups hot water in a pot and bring to a boil. Remove from heat and pour over ice to cool.

Place chicken in brine for 2 hours.

Make the agrodolce: In a pan, cook garlic in oil over medium heat for 1 minute. Add chile and cook for 1 minute. Add honey, cover with lid, and cook for 7 minutes or until an instant-read thermometer registers 240°.

Remove lid and slowly add hot sauce and vinegar. Cook for 12 minutes. Whisk in xanthan gum and cook for 5 minutes. Set aside.

Preheat oven to 375° and prepare a grill for medium heat (350° to 450°).

Grill wings until cooked through.

Toss wings in agrodolce, then arrange on a baking sheet and bake for 5 minutes.

Arrange wings on a platter and top with green onion, Fresno chile, red onion, lemon juice, olive oil, and salt to taste.

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Grilled Wings with Agrodolce