Grillin' & Chillin' - Sweet Tea Brined Chicken Wings

Sweet Tea Brined Chicken Wings

Sweet Tea Brined Chicken Wings

Yield
4
Author
Grillin' & Chillin' with craft butcher Rusty Bowers
Prep time
20 Min
Cook time
20 Min
Inactive time
2 Hour
Total time
2 H & 40 M
Brining is an easy way to season your meat from the inside out and ensure it remains hydrated. The meat science behind brining is hotly debated, but its utility is not; it will prevent cooking a bland, dry chicken, and instead ensure it is tender and juicy. Despite its efficacy, you must still make sure to not overcook your meat. Always aim for an internal temperature of 165F for leaner chicken & 185F for fall-off-the-bone, dark meat chicken.

Ingredients

Wings
  • 1 lb Springer Mountain Farms Chicken Wings
  • 1/2 gallon Sweet Tea Brine
  • 2 tablespoons butter, melted
  • 1-2 tablespoons sweet chili sauce
Sweet Tea Brine
  • (Makes one gallon of brine)
  • 1 gallon water
  • 2 large tea bags
  • 8 oz kosher salt
  • 8 oz dark brown sugar
  • 1/4 cup whole black peppercorns
  • 1 cinnamon stick
  • 2 sprigs rosemary, or 1 teaspoon dry
  • 6 sprigs thyme, or 1 teaspoon dry
  • 3 cloves garlic, smashed with side of chec's knife

Instructions

Wings
  1. Place chicken wings in a large bowl and cover with sweet tea brine.
  2. Place bowl in refrigerator for at least 2 hours.
  3. Preheat your grill or Big Green Egg to 375°F direct heat.
  4. Remove chicken from the brine and pat dry with a paper towel; discard the brine.
  5. Place the wings in the center of the grill of the Big Green Egg and cook for 5 minutes, or until golden brown.
  6. Flip the wings and cook for an additional 10 minutes or until the thickest part of the wing reads an internal temperature of 185°F.
  7. Remove the chicken from the grill and place in a large mixing bowl.
  8. Add melted butter and chili sauce, tossing to coat.
  9. Serve with a side of ranch or blue cheese dressing and a cool, crisp salad.
Sweet Tea Brine
  1. In a large pot over medium heat, add water, tea bags, salt, sugar, peppercorns, cinnamon, herbs and garlic.
  2. Bring to a boil, reduce heat and simmer until salt and brown sugar dissolve.
  3. Cool to room temperature and refrigerate overnight or until ready to use.
  4. Only use brine when it is cold!
  5. Brine the meat under refrigeration for an appropriate time and discard brine once meat is removed.
  6. Pat the meat dry and it is ready to cook, requiring no additional seasonings.
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Heather Sinyard