-
1
Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger.
-
2
Stir until the salt is dissolved, and then add the wings.
-
3
Cover and leave in the refrigerator for 1 to 2 hours.
-
4
Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy sauce.
-
5
Stir well until the sugar dissolves.
-
6
Add the dates, scallions and chile to the mixture.
-
7
Set aside while you cook the wings.
-
8
Once the wings have brined, drain and set out on kitchen towels to dry well.
-
9
Prepare an outdoor grill with zones for direct and indirect heat.
-
10
Wipe down the grates with an oil-blotted paper towel.
-
11
This not only cleans the grill but creates a nonstick surface.
-
12
Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil.
-
13
Place the wings on the direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes.
-
14
Move the wings to the indirect side to finish cooking, 12 to 15 minutes more.
-
15
When done, remove the wings to a large bowl.
-
16
Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings.
-
17
Toss to coat evenly, and then transfer to a serving platter and serve.
