Recipe courtesy of Chef Julio Delgado from New Realm Brewing
Ingredients
- 3 dozen Springer Mountain Farms Chicken Wings
Brine Ingredients
- 3 quart water
- ¾ lb. brown sugar
- ¾ lb. kosher salt
- 10½ oz fresh ginger
- ¾ oz coriander seeds
- ¾ oz cloves
- ¾ oz white peppercorns
- ¾ oz whole allspice
- ¾ oz mustard seeds
- 1 grapefruit
- 1 lemon, cut in ¼
- 1 lime, cut in ¼
- 1 orange, cut in ¼
Southern Rub Ingredients
- 6 tbsp brown sugar
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 3 tbsp celery salt
- 3 tbsp smoked paprika
- 1½ tbsp ground cumin
- 1½ tbsp salt
- 1½ tsp mustard powder
- 3 tbsp dry sage
- 3 tbsp white pepper
- 1½ tsp ground bay leaves
- 1½ tsp cayenne pepper
Buttermilk "Berliner Weisse" Ranch Ingredients
- 2 ¼ cup buttermilk
- ¾ cup sour cream
- 6 tablespoons beer “preferably Berliner weisse beer”
- 2¼ teaspoon apple cider vinegar
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon of dry dill
- ¼ teaspoon dried parsley
- 1½ teaspoon dried oregano
Instructions
Remove the chicken wings from the brine and season with the Rub. Let them set for at least one hour.
Set the EGG for indirect cooking at 250°F/121°C. Cook the wings for 3 to 4 hours, turning occasionally, until the internal temperature reaches 165°F/74°C or higher.
Served with Buttermilk “Berliner Weisse” Ranch.