Fields Good Chicken Baked Chicken Wings

Adapted from Chef Dan Jackson of Fields Good Chicken Baked Wings Recipe posted on InsideHook; Photo by Pexels

    • 48 chicken wings
For the wet brine:
    • 1/4 cup The Perfect Purée Ginger Puree, thawed
    • 1 cup kosher salt
    • 1/2 cup sugar
    • 4 cups hot water
    • 7 cups of ice
For the dry rub:
    • 1/4 cup neutral oil
    • 1/4 cup brown sugar
    • 1/4 cup paprika
    • 2 tbsp. chili powder
    • 1 tbsp. garlic powder
    • 1 tbsp. onion powder
For the Maple Chipotle Sauce:
    • 1/3 cup The Perfect Purée Chipotle Sour blend, thawed
    • 1 7 oz. can of Chipotle Adobo
    • 1 cup maple syrup
    • 2/3 cup cider vinegar
    • 1/2 cup tamari or regular soy sauce
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.