Grilled Chicken Wings with 9-Spice Dry Rub

• 1/2 cup kosher salt
• 3 tablespoons light brown sugar
• 2 garlic cloves
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 3 pounds chicken wings, tips discarded and wings split
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/4 cup sweet paprika
• 1 tablespoon kosher salt
• 1 tablespoon granulated onion
• 3/4 tablespoon black pepper
• 1/2 tablespoon dry sage
• 1/2 tablespoon dry mustard
• 1/2 tablespoon ground ginger
• 1/2 tablespoon cayenne

Canola oil, for brushing

Lime wedges, for serving

1. 1. Brine the wings In a large saucepan, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve, about 3 minutes. Let cool to room temperature.
2. 2. In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.
3. 3. Meanwhile make the rub In a bowl, mix all of the ingredients except the oil and lime.
4. 4. Light a grill and oil the grate. Drain the wings and pat dry with paper towels. In a large bowl, toss the wings with 1/3 cup of the dry rub. Grill over moderate heat, turning, until nicely charred and cooked through, about 15 minutes. Serve hot with lime wedges.