Welcome back toSunday Sustenance!

Last week I set fruits and vegetables ablaze in the name of delicious cocktails.

Today, Id like to take a step back and complain about Fathers Day.

Im going to blow your mind here, marketing firms: Dads arentcavemen.

No, not macaroni pictures.

Lets make some kick-ass, not-orange chicken wings.

Chicken is pretty boring as far as meats go.

It might be the most vanilla of the lot, with no real taste of its own.

Lucky for us, that makes chicken a perfect vessel to deliver mind-blowing flavor.

And is there a more classic pairing for chicken than Caesar dressing?

No, there is not.

So lets get started.

For the wings:

2 pounds of whole wings, separated

12 cup salt.

Pickling salt is best.

If you dont have it you might throw kosher into a food processor or burr grinder until finely ground.

A quick brine will help to keep the wings moist while the skin crisps up on the outside.

Separating the wings is crucial.

Look at the drumette, wingette and tip.

Bag them, freeze them.

The drumette is a big, meaty hunk and the wingette (sometimes called a flat) is not.

Theyll cook at different speeds, so leaving the wings whole will lead to overcooked flats or undercooked drums.

This will help the brine penetrate the meat and skin faster.

Add the wings to the brine, cover and refrigerate for no more than 30 minutes.

Clean and sanitize every surface and item in your kitchen.

While the wings brine, combine the cornstarch and pepper in a small bowl.

Speaking of that, go ahead and get that grill hot, clean, and oiled.

Keep it around medium heat, about 350 degrees.

Grill the wings skin-side down over direct heat for about 15 minutes, or untiljustcharred.

Grills vary, so this may take less time.

Keep an eye on them!

When theyre ready, flip them over and give them another 10 minutes.

Both sides should be crisp and you should be at around 170 degrees internally.

Get them to a plate and rest for 15 minutes, uncovered.

While the wings rest, prepare your dressing.

The stuff at the store willnotdo.

You are better than that, dear reader.

We arent making croutons today, but you are more than welcome to do so.

Personally, I prefer the bite.

If youre not into it, feel free to change it as you see fit.

With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms.

Transfer mixture to a medium bowl.

Whisking constantly, slowly drizzle in remaining 1/4 cup extra virgin olive oil.

Season to taste generously with salt and pepper.

If youre not into Caesar, you could:

Opt for aclassic BBQ rub

Go with some sweet heat!

Whatever you end up doing todaydo it for Dad.