BRINED CHICKEN WINGS

Brined Chicken Wings

INGREDIENTS:

Brine:

  • 1 cup kosher salt 

  • 1 bunch thyme 

  • 3 tbsp crushed red pepper

  • 1 gal water 

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 

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

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.

Rossarooski's Honey Rib Rub
Colden's Freakin' Greek Rub
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