Brined Chicken Wings

Ingredients:

Brine:

  • 1 cup kosher salt 
  • 1 bunch thyme 
  • 3 tbsp crushed red pepper 

Chicken Wings:

  • 2 dozen large wings
  • Peanut oil

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
Instructions:

Brine:

  • In a large pot, bring water to a simmer and turn off heat.
  • Add all ingredients and whisk until dissolved.
  • Refrigerate until fully chilled.
  • Submerge chicken wings in brine and refrigerate for 4 hours.

Dry Rub:

  • In a mixing bowl, combine all ingredients.
  • Stir until combined.

Alabama White Sauce:

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

Chicken Wings:

  • Set recteq to 225°F.
  • Remove brined chicken wings from liquid and pat dry.
  • Add chicken wings to a large mixing bowl and evenly distribute all but 4 tbsp of dry rub.
  • Smoke chicken for 2.5 hours.
  • After removing chicken, heat peanut oil to 350°F in a deep fryer.
  • Fry smoked chicken wings until crispy and just caramelized (4-6 minutes).
  • Remove from fryer, shake off excess oil, and let rest for 30 seconds.
  • In a mixing bowl, toss together wings and reserved dry rub.
  • Serve with small bowl of Alabama White Sauce.