Recipe courtesy of Chef Julio Delgado from New Realm Brewing
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.
Mix all brine ingredients with the exception of the citrus and the fresh thyme in a large pot. Bring to boil. After boiling, ice down the mixture and add the citrus and the fresh thyme. Cover the wings with the citrus brine and refrigerate overnight.
Southern Rub Instructions
For the rub, mix all of the ingredients and preserve in a dry container.
Buttermilk "Berliner Weisse" Ranch Instructions
For the ranch dressing, mixall the ingredients and let it rest in the refrigerator at least one hour before serving.