With summer nearly behind us, September is the perfect month to squeeze in all your end-of-season barbecues. We tapped our friends at Edley’s for a delicious chicken wings recipe (plus some pro tips) perfect for your end of summer soirées.
"Brining helps make the chicken tender and moist. Drying the wings is crucial to making the wings come out crispy. People think it’s the fryer, but drying the wings helps the skin crisp while smoking," says Jacob Burke, Culinary Director of Edley’s. (edleysbbq.com)
Ingredients:
Brine
1 ⁄2 lb. brown sugar
3 ⁄4 lb. kosher salt
1 1⁄4 gallons water
Whisk together and refrigerate
Nashville Ranch
16 oz ranch dressing
2 1⁄2 oz Nashville style sauce
Mix until combined and serve
Directions:
Place chicken wings in prepared brine mixture for a minimum of 12 hours. Wings can be brined for up to 24 hours if you plan to make them over two days. Refrigerate while in the brine.
Prepare Green Egg [Grill/Smoker] with a mixture of Cherry wood and white oak. Bring the smoker to 275°F.
Remove wings from brine and dry as much as possible (crucial step for crispy wings).Season wings with Edley’s BBQ Rub, thoroughly coating wings.
Place wings on the smoker and smoke until they've reached an internal temp of 145°F.
Remove the wings from the smoker and allow them to cool while bringing the Green Egg to 350°F.
Place the wings on a 350°F Green Egg over direct heat and allow the wings to crisp until internal temp of 165°F.
Remove wings from the grill and toss in Edley’s Nashville Style Sauce.
Serve with Nashville Ranch and enjoy!