Charred Dry Rubbed Chicken Wings
Tuesday, June 30, 2020
There's a bar here in Kansas City, named the Brooksider which is typically known for having terrible service but their dry rubbed wings are amazing. These unassuming looking wings have "crack" on them. We have asked, bribed and even begged for the recipe to no avail. Ask a bartender and they will tell you that the rub just sits in a bin downstairs but that only two people actually know the blend. So while this recipe is not those wings it's my attempt to recreate them. P.S. To anyone at the Brooksider, please send me the recipe, I promise I won't tell anyone.
Ingredients
2 lbs. chicken wings
2 cups whole buttermilk
2 Tbsp. black pepper, freshly ground
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. mustard powder
1 tsp. cayenne pepper
¼ cup light brown sugar
½ cup Kosher salt
Instructions
Season the wings with Kosher salt and place inside a one gallon zip lock bag.
Add the buttermilk to the bag. Seal the bag and then place into another zip lock bag and seal as well. Refrigerate for at least 8 hours.
Remove the wings from the refrigerator 1 hour before cooking. Remove from the buttermilk and pat dry.
In a small bowl, mix the remaining ingredients thoroughly. Season the wings with spice mixture. You looking to create a light layer of seasoning not a coating.
In the meantime, prepare a charcoal grill so that your coals are one side. Once the grill is nice and hot one side, using a papertowel, wipe down your grill grates with vegetable oil.
Add your wings to the hot side of the grill, flipping after 3 minutes, grill for another 3 minutes. Place them on the cooler side of the grill. Your are mainly trying to get a nice char and sear on the outside.
Cook your wings on the cooler side of the grill, until they have cooked to temperature, about another 10 minutes.
Tags
Appetizer
