REDBEARD’S HOT WINGS

INGREDIENTS:

• Beard & Blaze Hot Sauce – 2 bottles
• Fresh Chicken Wings, Sectioned – 12 large/16 small
• Granulated or Powdered Garlic – 1 tbs
• Onion Powder – 1 tbs
• Dry Dill – 1 tsp
• Smoked Paprika – 1 tsp
• Dry Thyme – 1/2 tsp
• Celery Seed – 1/8 tsp
• Ground Black Pepper – 1/2 tsp
• Salt – 1/4 cup
• Water – 4 cups (2 for boiling, 2 cups cold)
• Ice – 1 tray of ice cubes (approx. 12-16 cubes)
• Butter – 1 tsp

STEPS:

1. 1-2 days before cooking, brine the wings:
2. Mix all dry ingredients EXCEPT salt into 2 cups of water and bring to a boil, stirring occasionally
3. Dissolve salt in boiling water. NOTE: boiling salted cold water can put pits in your poor pots & pans.
4. Add 2 cups of cold water; add just enough ice until cool to touch. NOTE: liquid must be cold before adding raw chicken, but try not to dilute the liquid with too much ice
5. Add liquid to a Tupperware container; add chicken wings
6. Stir; make sure wings are submerged; cover and place on fridge bottom shelf; brine for 24 hours

The day of hot wing glory:

1. Preheat oven to 450˚F
2. Remove wings from liquid and place on paper towels; pat dry
3. Place wings on a sheet pan with roasting rack. OPTIONAL: Put uncovered wings in your fridge for another 12-24 hours for even crispier wings.
4. Place uncovered wings in oven; roast for 30-45 minutes or until wings are crispy and golden brown
5. While the wings cook, melt butter; mix with Beard & Blaze Hot Sauce. NOTE: you can add more melted butter for a milder taste. No judgments.
6. Once the wings are cooked, toss wings and sauce in a large bowl; serve immediately