Difficulty: Beginner
Poultry
Brined Chicken Wings
Prep Time: 20 min
Cook Time: 1 hrs
Difficulty: Beginner
Instructions
- Step 1: Chef Note: Ashley's Wild Card While Sauce is a great substitute for the homemade white sauce in this recipe. Enjoy!
- Step 2: Heat gallon of water to a simmer, add the thyme, salt and crushed red pepper flakes. Allow the mixture to cool completely.
- Step 3: Add the chicken to the brine and place in the refrigerator for 12-24 hours.
- Step 4: Remove the wings and pat dry with a paper towel. Season the wings liberally with the Ray's Loco Gringo Rub.
- Step 5: Place on the recteq at 400°F. Cook the wings for about 60 minutes until a temperature of 185°F is reached.
- Step 6: Once the wings are crisp, serve with Ashley's Wild Card White Sauce as a delicious dip.
Ingredients
Serving Sizes
Brine
- 1/2 cup(s) Kosher Salt
- 1 tablespoon(s) Thyme
- 1 1/2 tablespoon(s) Crushed Red Pepper
- 1/2 gallon(s) Water
Chicken Wings
- 12 each Chicken Wings
- 1 1/2 tablespoon(s) Big Game Buffalo Butter Wing Dust OR Ray's Loco Gringo Rub
Condiment
- 1/2 bottle Ashley's Wild Card White Sauce
Tools Needed
- Gallon Pot
- Paper Towels
- Bowl
- Step 1: Chef Note: Ashley's Wild Card While Sauce is a great substitute for the homemade white sauce in this recipe. Enjoy!
- Step 2: Heat gallon of water to a simmer, add the thyme, salt and crushed red pepper flakes. Allow the mixture to cool completely.
- Step 3: Add the chicken to the brine and place in the refrigerator for 12-24 hours.
- Step 4: Remove the wings and pat dry with a paper towel. Season the wings liberally with the Ray's Loco Gringo Rub.
- Step 5: Place on the recteq at 400°F. Cook the wings for about 60 minutes until a temperature of 185°F is reached.
- Step 6: Once the wings are crisp, serve with Ashley's Wild Card White Sauce as a delicious dip.
Chef Pairings
Need some sides for these tasty Brined Chicken Wings? Try Smoked Cornbread Cakes from the recteq library and a big batch of raw veggies to keep it finger-food friendly!