2 lbs chicken wings
2 tbs kosher salt
24 ounces stout beer
1 cup golden brown sugar, packed
¼ cup Dijon mustard
¼ cup stout beer
1 tbs hot sauce
Put wings in a bowl. Sprinkle with salt. Pour the beer over the chicken until submerged (if chicken isn’t submerged add additional beer, cold water or chicken broth until just submerged). Cover and refrigerate for 30 minutes and up to 6 hours.
Remove chicken from brine, pat dry.
Preheat the grill to medium high.
Stir together the remaining ingredients.
Reserve 1/3 cup of the glaze. Brush the chicken with the remaining until well coated.
Grill the wings on all sides until cooked through, brushing with glaze while the chicken cooks.