Ingredients
- INGREDIENTS:
- Brined Chicken Wings
- 1 gallon water
- 1 cup brown sugar
- 1 cup kosher salt
- 1 bunch thyme
- 3 tablespoons crushed red pepper
- 24 large chicken wings
- Dry Rub
- ½ cup ground chile powder
- 2 tablespoons ginger
- 2 tablespoons dry mustard
- 3 tablespoons light brown sugar
- 2 tablespoons garlic powder
- 2 teaspoons cayenne powder
- 2 tablespoons coarsley ground black pepper
- 2 tablespoons kosher salt
- Smoked Chicken Wings
- Red oak
- Alabama White Sauce
- 2 cups Duke's mayonnaise
- ⅔ cup apple cider vinegar
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon cayenne pepper
Instructions
- For the Brined Chicken Wings:
- 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.
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