Brined Chicken Wings

Brined Chicken Wings

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  • 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
  1. In a large pot, bring water to a simmer and turn off heat.
  2. Add all ingredients and whisk until dissolved.
  3. Refrigerate until fully chilled.
  4. Submerge chicken wings in brine and refrigerate for 4 hours.
Dry Rub:
  1. In a mixing bowl, combine all ingredients.
  2. Stir until combined.

Alabama White Sauce:

  1. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and cayenne.
  2. Chill.
Chicken Wings:
  1. Set REC TEC grill to 225°F.
  2. Remove brined chicken wings from liquid and pat dry.
  3. Add chicken wings to a large mixing bowl and evenly distribute all but 4 tbsp of dry rub.
  4. Smoke chicken for 2.5 hours.
  5. After removing chicken, heat peanut oil to 350°F in a deep fryer.
  6. Fry smoked chicken wings until crispy and just caramelized (4-6 minutes).
  7. Remove from fryer, shake off excess oil, and let rest for 30 seconds.
  8. In a mixing bowl, toss together wings and reserved dry rub.
  9. Serve with small bowl of Alabama White Sauce.

1 Review

  • Tender with delicious flavor

    Posted by Unknown on 19th Feb 2017

    Made for Super Bowl, these wings are amazing! Only recommendation would be 2 minute max in the fryer or they will be too crispy.

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