LSTSB Chicken Wings
Serves: 3
Ingredients:
3 pounds whole chicken wings
1/2 cup Kosher salt
1/2 cup white sugar
2 quarts water
2 tbsp garlic powder
1 tbsp ground black pepper
Canola oil
Code 3 Backdraft Rub
Method:
Start brine by dissolving Kosher salt and sugar in water.
Add garlic powder and black pepper to brine and stir well.
Place chicken in a large resealable storage bag and pour in brine.
Seal bag, removing as much air as possible.
Place bag in a plastic container (in case of leak) and refrigerate for 4–6 hours.
Remove chicken from brine and pat dry with a paper towel.
Lightly oil chicken and sprinkle with Backdraft rub. Caution: Rub is very spicy, so go light to avoid the heat.
Smoke at 300 degrees F until skin is brown and crispy and the temperature in the drumstick portion is at least 175 degrees F.
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