BRINED CHICKEN WINGS

INGREDIENTS:​

Brine:

• 1 cup kosher salt 

• 1 bunch thyme 

• 3 tbsp crushed red pepper

• 1 gal water 

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Dry Rub:

• 1/2 cup ground chili powder

• 2 tbsp ginger 

• 2 tbsp dry mustard 

• 3 tbsp brown sugar 

• 2 tbsp garlic powder 

• 2 tsp cayenne pepper

• 2 tbsp black pepper 

• 2 tbsp kosher salt 

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Alabama White Sauce:

• 2 cups mayonnaise 

• 2/3 cup apple cider vinegar 

• 3 tbsp sugar 

• 1 tbsp kosher salt 

• 1 tsp black pepper 

• 1 tsp cayenne pepper

Chicken Wings:

• 2 dozen large wings

• Peanut oil

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Note: Try this recipe with 2 tbsp Colden's Freakin' Greek and 2 tbsp Rossarooski's Honey Rib Rub to replace the dry rub.

INSTRUCTIONS:​

Brine:

1. In a large pot, bring water to a simmer and turn off heat.

2. Add all ingredients and whisk until dissolved.

3. Refrigerate until fully chilled.

4. Submerge chicken wings in brine and refrigerate for 4 hours.

Dry Rub:

1. In a mixing bowl, combine all ingredients.

2. Stir until combined.

Alabama White Sauce:

1. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and cayenne.

2. Chill.

Chicken Wings:

1. Set recteq to 225°F.

2. Remove brined chicken wings from liquid and pat dry.

3. Add chicken wings to a large mixing bowl and evenly distribute all but 4 tbsp of dry rub.

4. Smoke chicken for 2.5 hours.

5. After removing chicken, heat peanut oil to 350°F in the Matador.

6. Fry smoked chicken wings until crispy and just caramelized (4-6 minutes).

7. Remove from Matador, shake off excess oil, and let rest for 30 seconds.

8. In a mixing bowl, toss together wings and reserved dry rub.

9. Serve with small bowl of Alabama White Sauce.

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