BRINED CHICKEN WINGS

INGREDIENTS:
Brine:
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1 cup kosher salt
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1 bunch thyme
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3 tbsp crushed red pepper
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1 gal water
Dry Rub:
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1/2 cup ground chili powder
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2 tbsp ginger
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2 tbsp dry mustard
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3 tbsp brown sugar
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2 tbsp garlic powder
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2 tsp cayenne pepper
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2 tbsp black pepper
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2 tbsp kosher salt
Alabama White Sauce:
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2 cups mayonnaise
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2/3 cup apple cider vinegar
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3 tbsp sugar
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1 tbsp kosher salt
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1 tsp black pepper
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1 tsp cayenne pepper
Chicken Wings:
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2 dozen large wings
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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:
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In a large pot, bring water to a simmer and turn off heat.
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Add all ingredients and whisk until dissolved.
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Refrigerate until fully chilled.
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Submerge chicken wings in brine and refrigerate for 4 hours.
Dry Rub:
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In a mixing bowl, combine all ingredients.
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Stir until combined.
Alabama White Sauce:
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In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and cayenne.
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Chill.
Chicken Wings:
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Set recteq to 225°F.
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Remove brined chicken wings from liquid and pat dry.
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Add chicken wings to a large mixing bowl and evenly distribute all but 4 tbsp of dry rub.
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Smoke chicken for 2.5 hours.
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After removing chicken, heat peanut oil to 350°F in the Matador.
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Fry smoked chicken wings until crispy and just caramelized (4-6 minutes).
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Remove from Matador, shake off excess oil, and let rest for 30 seconds.
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In a mixing bowl, toss together wings and reserved dry rub.
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Serve with small bowl of Alabama White Sauce.
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