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48 chicken wings |
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| For the wet brine: |
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1/4 cup The Perfect Purée Ginger Puree, thawed |
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1 cup kosher salt |
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1/2 cup sugar |
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4 cups hot water |
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7 cups of ice |
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| For the dry rub: |
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1/4 cup neutral oil |
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1/4 cup brown sugar |
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1/4 cup paprika |
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2 tbsp. chili powder |
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1 tbsp. garlic powder |
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1 tbsp. onion powder |
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| For the Maple Chipotle Sauce: |
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1/3 cup The Perfect Purée Chipotle Sour blend, thawed |
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1 7 oz. can of Chipotle Adobo |
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1 cup maple syrup |
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2/3 cup cider vinegar |
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1/2 cup tamari or regular soy sauce |
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| Method: |
| 1. |
Combine kosher salt and sugar. |
| 2. |
Pour hot water over the the wet brine ingredients and mix with a whisk until dissolved (water will be clear when dry ingredients are fully dissolved). |
| 3. |
Add ice and stir until ice melts. |
| 4. |
Pour wet brine over wings and refrigerate for two hours. |
| 5. |
Drain brine, remove any ginger pieces and let dry in refrigerator overnight (uncovered). |
| 6. |
Make the dry rub by combining all of the ingredients in a bowl. |
| 7. |
Once the wings have dried overnight in the refrigerator, toss them in the dry rub spice blend until coated. |
| 8. |
Preheat the oven to 400°F and roast the coated wings on a rack-lined sheet tray, flipping halfway through the cooking process, about 30-35 minutes (internal temperature of 165°F). Cook for an additional 10 minutes if you want fall-off-the-bone meat. |
| 9. |
While wings are in the oven, prepare the maple chipotle sauce by blending all of the ingredients until smooth. |
| 10. |
Once wings are finished, toss them in the maple chipotle sauce and serve with ranch or bleu cheese dressing and crudités. |
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