Easy wet brined chicken wings, moist, tender and tasty. Seasoned to perfection and grilled on the weber.
Course Snack
Cuisine American
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Marinate 4 hourshours
Total Time 5 hourshours
Servings 4
Calories 304kcal
Author Dean "Schuey" Schumann
Ingredients
2lbchicken wings
Brine Ingredients per 2lbs of chicken wings
4cupswater
3tbspKosher salt
¼cupsoya sauce
½ cup brown sugar
3clovesgarliccrushed
2sprigsthyme
2sprigsrosemary
2tbsphot sauceI used franks Red Hot
Seasoning Ingredients per 2lbs of chicken wings
1tbspbaking powderaluminum free
½tspKosher salt
2tspgarlic powder
¼tspblack pepperfinely ground
1tsppaprika
Instructions
Prep the wings by removing any feathers or loose bone pieces.
Put 3 cups of the water aside and then combine the rest of the brine ingredients in a saucepan and bring to the boil while stirring.
Once boiled, remove from the heat and add the 3 cups of cold water and allow to completely cool before adding chicken wings.
Once cooled add wings and brine solution to a large container or zip lock bag and place in the fridge for at least 4 hours or overnight. Turn and or shake up a couple of times during this process.
Remove from brine the next day and place on a paper towel and pat dry.
Mix up the dry seasoning ingredients and add wings to a large bowl, add half the dry seasoning and toss to coat the wings, then add the rest of the seasoning and toss until all the wings are evenly covered.
Get the Weber Kettle set up to cook at a high indirect heat of 465°F using a vortex.
Place the wings on the outside of the cooking grate and cook for 30 minutes, turning the lid a third of the way around every 10 minutes during the cook.
To Serve
With a traditional hot wing side of celery and carrot sticks with ranch dressing.
Topped with hot sauce.
As they are, they do pack some flavor and I feel they need nothing more added.