Dry Rub Smoked Chicken Wings with Buttermilk “Berliner Weisse” Ranch

Recipe courtesy of Chef Julio Delgado from New Realm Brewing

Ingredients

  • 3 dozen Springer Mountain Farms Chicken Wings

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.

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

Brine Instructions

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 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

Southern Rub Instructions

For the rub, mix all of the ingredients and preserve in a dry container.

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

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.

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