Chicken wings
We really liked these wings, which were super easy to make. The salsa that he suggested using with the wings was too salty for us, but we liked them with chipotle bbq sauce.
From Guy Fieri
For the chicken and brine:
3/4 cup kosher salt
1 1/2 teaspoons black peppercorns
4 cloves garlic, smashed
5 pounds chicken wings, cut in half at the joint
For the rub:
2 teaspoons dried rosemary
2 teaspoons ground white pepper
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon dried oregano
2 teaspoons dried basil
Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours.
Mix all the rub ingredients in a large resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.)
Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.
From Guy Fieri
For the chicken and brine:
3/4 cup kosher salt
1 1/2 teaspoons black peppercorns
4 cloves garlic, smashed
5 pounds chicken wings, cut in half at the joint
For the rub:
2 teaspoons dried rosemary
2 teaspoons ground white pepper
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon dried oregano
2 teaspoons dried basil
Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours.
Mix all the rub ingredients in a large resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.)
Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.
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