Rusty Bowers
Chef
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Wings
1 lb.
Springer Mountain Farms Chicken Wings
1/2 gallon.
Sweet Tea Brine gallon
2 tbsp.
Butter, melted tablespoons
1-2 tbsp.
Sweet chili sauce tablespoons
- Place chicken wings in a large bowl and cover with sweet tea brine.
- Place bowl in refrigerator for at least 2 hours.
- Preheat your grill or Big Green Egg to 375°F direct heat.
- Remove chicken from the brine and pat dry with a paper towel; discard the brine.
- Place the wings in the center of the grill of the Big Green Egg and cook for 5 minutes, or until golden brown.
- 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.
Remove the chicken from the grill and place in a large mixing bowl. - Add melted butter and chili sauce, tossing to coat.
- Serve with a side of ranch or blue cheese dressing and a cool, crisp salad.
Sweet Tea 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
- In a large pot over medium heat, add water, tea bags, salt, sugar, peppercorns, cinnamon, herbs and garlic.
- Bring to a boil, reduce heat and simmer until salt and brown sugar dissolve.
- Cool to room temperature and refrigerate overnight or until ready to use.
- Only use brine when it is cold!
- Brine the meat under refrigeration for an appropriate time and discard brine once meat is removed.
- Pat the meat dry and it is ready to cook, requiring no additional seasonings.
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Yield: 4
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Wings
1 lb.
Springer Mountain Farms Chicken Wings
1/2 gallon.
Sweet Tea Brine gallon
2 tbsp.
Butter, melted tablespoons
1-2 tbsp.
Sweet chili sauce tablespoons
- Place chicken wings in a large bowl and cover with sweet tea brine.
- Place bowl in refrigerator for at least 2 hours.
- Preheat your grill or Big Green Egg to 375°F direct heat.
- Remove chicken from the brine and pat dry with a paper towel; discard the brine.
- Place the wings in the center of the grill of the Big Green Egg and cook for 5 minutes, or until golden brown.
- 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. Remove the chicken from the grill and place in a large mixing bowl.
- Add melted butter and chili sauce, tossing to coat.
- Serve with a side of ranch or blue cheese dressing and a cool, crisp salad.
Sweet Tea 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
- In a large pot over medium heat, add water, tea bags, salt, sugar, peppercorns, cinnamon, herbs and garlic.
- Bring to a boil, reduce heat and simmer until salt and brown sugar dissolve.
- Cool to room temperature and refrigerate overnight or until ready to use.
- Only use brine when it is cold!
- Brine the meat under refrigeration for an appropriate time and discard brine once meat is removed.
- Pat the meat dry and it is ready to cook, requiring no additional seasonings.
