Note: Even though this is intended as a an appetizer it
works equally well with larger
pieces of chicken. Thighs and drumsticks are
delicious as the lemon flavor
penetrates to the bone. Breast meat, perhaps
because the pieces are larger or maybe
due to the texture of the white meat, doesn.t
work nearly as well.

For the brine:
1/2 cup salt
1/2 cup Sugar
1 quart water

A bunch of chicken wings. Mix the salt, sugar and water together. Put
wings in a one gallon, resealable plastic bag along with the brine and
allow to marinade in fridge for about an hour and a half. Discard brine.

Prepare your grill for indirect cooking and grill wings turning
occasionally so as to brown evenly.
While wings are grilling prepare the lemon sauce.

Lemon Sauce:
4 large cloves garlic finely minced
1 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon dried thyme

On a cutting board sprinkle a little salt on the minced garlic and
mash together to form a paste. Heat the oil and garlic together in a
sauce pan over low heat for a couple of minutes to allow the garlic to
become very aromatic. Mix the oil and garlic with the lemon juice in a
glass baking pan (or bowl) and set aside. When wings have about 15 to 20
minutes left (total grilling time should be an hour to an hour and a
quarter) remove them from grill and roll them around in the lemon sauce
and return to grill. After another 10 minutes baste the wings with the
lemon sauce. When the wings are ready coat them one last time with the
lemon sauce and serve them puppies up.