Recipes

Instructions

Bourbon and Soy Sauce Brined Chicken Wings

Chef Eric Fulkerson, Bald Headed Bistro, finishes off his brined wings with a tangy Honey Chile BBQ Sauce.

5 lbs chicken wings

Brine
¼ cup bourbon
¼ cup kosher salt
¼ cup brown sugar
½ cup soy sauce
1 Tbsp mustard seeds
1 Tbsp black peppercorns
2 lemons, sliced
8 cups sweet tea

Add the brine ingredients to a large container that can hold around 2 gallons, stir until the sugar and salt is dissolved. Add the chicken and refrigerate overnight, at least 8 hours.

Set the EGG for direct cooking without the convEGGtor at 350°F/177°C. Add a Pizza & Baking Stone to preheat.

For the garnish, place the mustard seeds, pepper, and sesame seeds in a Stir-Fry & Paella Pan on the baking stone and bake for 5 minutes. Add the salt and pour the mixture into a small bowl to cool. Remove the Baking Stone from the EGG.

Sauce
½ cup sweet onion, chopped
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
1 Tbsp olive oil
1 (32-oz.) bottle ketchup
1 cup firmly packed dark brown sugar
1 cup apple cider vinegar
1 cup apple juice
1 cup honey
1 Tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp miso powder
1 tsp celery seeds
1 Tbsp garlic chile paste

To make the sauce, sauté the onion, minced garlic, and jalapeño pepper in hot olive oil in the Stir-Fry & Paella Pan, 4 to 5 minutes or until tender. Stir in ketchup, dark brown sugar, vinegar, apple juice, honey, Worcestershire sauce, kosher salt, freshly ground black pepper, miso, celery seeds, and garlic chile paste. Bring to a boil, stirring occasionally. Simmer, stirring occasionally, 30 minutes. Use immediately, or refrigerate in an airtight container up to 1 month.

Raise the EGG temperature to 500°F/260°C.

Garnish
1 Tbsp mustard seeds
1 Tbsp bourbon barrel smoked black peppercorns
1 Tbsp white sesame seeds

Add the chicken wings and grill for 8-10 minutes. Toss in the sauce, then garnish with the seed mix and the cilantro.