RECIPE
REDBEARD’S HOT WINGS
NJ bottles are 20 mg total.
Massachusetts bottles are 10 mg total.
Flavor and dose to personal preference.
Beard and Blaze knew Rome could not be built in a day, so neither could mouth-watering chicken wings. A 1-2 day brine, attention to all the flavor profiles, and the right way to heat and finish to burn the house down!
INGREDIENTS:
- Beard & Blaze Hot Sauce – 2 bottles – start slow and low! Roughly 2-4 mg per wing
- 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:
- 1-2 days before cooking, brine the wings:
- Mix all dry ingredients EXCEPT salt into 2 cups of water and bring to a boil, stirring occasionally
- Dissolve salt in boiling water. NOTE: boiling salted cold water can put pits in your poor pots & pans.
- 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
- Add liquid to a Tupperware container; add chicken wings
- Stir; make sure wings are submerged; cover and place on fridge bottom shelf; brine for 24 hours
The day of hot wing glory:
- Preheat oven to 450˚F
- Remove wings from liquid and place on paper towels; pat dry
- 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.
- Place uncovered wings in oven; roast for 30-45 minutes or until wings are crispy and golden brown
- 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.
- Once the wings are cooked, toss wings and sauce in a large bowl; serve immediately