2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
1¼ cups / 300g plain Greek yoghurt
2 tsp white wine vinegar (or red wine or apple cider vinegar)
1 tbsp lemon juice
½ garlic clove, minced
1 tbsp extra virgin olive oil (or more if you want richer)
½ tsp salt
Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
Thread chicken onto 8 skewers.
Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
In a large pot, bring water to a simmer and turn off heat. Add all ingredients and whisk until dissolved. Refrigerate until fully chilled. In refrigerator, submerge chicken wings in brine for 4 hours.
For the Dry Rub:
In a mixing bowl, combine all ingredients and stir till combined.
Smoked Chicken Wings:
Prepare a smoker with red oak and heat 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 tablespoons of Dry Rub. Smoke chicken 2 hours and 30 minutes.
For the Alabama White Sauce:
In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and cayenne. Chill.
To Assemble and Serve:
In a deep fryer, heat peanut oil to 350°F. Fry Smoked Chicken Wings 4 to 6 minutes, until crispy and just caramelized. Remove from fryer, shake off excess oil, and rest 30 seconds. In a mixing bowl, toss together wings and reserved Dry Rub. Serve with ramekin of Alabama White Sauce.