TANDOORI DRY RUB CHICKEN WINGS
About last year I had posted my first take at creating a tandoori dry rub. I made the original rub on a piece of tofu; -- a slab of absolutely flavorless protein -- to get the flavors in the rub correct. In this recipe, I've taken that dry rub recipe and created a spice rub for chicken wings that hits the tandoori taste buds. This recipe requires you to first brine the chicken wings. The brine allows the chicken wings to hold in moisture as you cook them on a grill. Because you brine the wings, you need to omit the the salt from the the actual dry rub, otherwise the wings will come out overly salty. The second "trick" in making these wings absolutely perfect, is to add a little cornstarch to the dry rub, prior to tossing on to the wings. This "trick" is one that I learned from watching Cooks' Country on PBS. The effect of the cornstarch is to counteract the effect of the brine, which can cause the chicken wings to stick to the grill when cooking.
