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Don s Brined Hot Wings
Ingredients:
12 pounds chicken wings -- sectioned
SAUCE:
1 stick butter
1 cup minced onion
2 tablespoon minced garlic, sautéed then added
1 cup canola oil
6 teaspoons chili powder
2 cups tomato juice
1 28 oz. bot ketchup
1/4 cup brown sugar
1 bottle 8 o Sunny Delight OJ
2 teaspoons Liquid Smoke
4 cubes chicken bouillon
1/2 cup dark molasses
1 teaspoon sage
2 teaspoons paprika
4 tablespoon Belligerent Blaze pepper sauce
2 tablespoon Craig s "Hot" pepper sauce
4 tablespoon Worcestershire sauce
1 teaspoon MSG
2 teaspoons black pepper
3 teaspoons balsamic vinegar
1 cup bleu cheese, crumbled
1 cup bleu cheese dressing
Instructions:
To make brine: Dissolve the sugar and salt in the cold water. Add
spices to the vinegar, bring to a boil and let cool. Add the Liquid
Smoke to the brine. For chicken wings: Cut up chicken wings and discard
tips or use for stock. Rinse pieces in cold water. Brine wing pieces
for 4 hours in above brine solution. Remove wing pieces from brine
and rinse in cold water. Pat dry on paper towels. Make up sauce and
add dressing and bleu cheese. Let sauce cool and pour over wing pieces.
Mix well and allow wing pieces to marinate in a covered glass dish
for 5-6 hours in refrigerator. Heat marinade to simmering and hold
for 30 minutes. Prepare smoker and put on wing pieces when grill rack
is at 230F. Smoke for about 2 hours, basing with sauce every 30-45
minutes. Serve with bleu cheese dressing. Editor-- Don's brine recipe
can also be used for brining breasts, quarters or whole chickens or
turkeys. |
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