Pickleback Wings

Instructions

• Step 1: Preheat recteq to 500°F, burning the recteq Apple Pellets. Separate chicken wings into drum and flat pieces by cutting whole wings in half with a chef knife.
• Step 2: Place into brining container or gallon zip top bag. Add pickle juice, seal, and refrigerate up to 6 hours.
• Step 3: Remove wings from brine and pat dry with paper towel. Arrange 4-5 wings at a time, facing in the same direction skin-side up, and skewer them all through the top.
• Step 4: Next, skewer them through the bottom, using two skewers for each set of wings. Continue until wings are done.
• Step 5: Season evenly with 3 tablespoons Rossarooski’s Honey Rib Rub and place on recteq, skin side down.
• Step 6: Combine Harry’s Secret Sweet Sauce, brown sugar, and Jameson Irish Whiskey in pot and place on recteq. Stir frequently until fully incorporated, then remove to keep from burning. Set to the side.
• Step 7: After 15 minutes on recteq, flip wings, and slice down the center of each individually with a knife.
• Step 8: Sauce each wing and cook until internal temperature of 180°F-190°F is reached (about 10-15 minutes). Remove and let rest 5-10 minutes. Garnish with chopped pickles and remaining Rossarooski's Honey Rib Rub. Enjoy with remaining sauce.