Wing Recipes for College Football Season

Delicious wings that are brined, baked and grilled with a spicy barbecue sauce courtesy of Chef Raymond Jackson of eighty3 at the Madison Hotel.
September 27, 2016

Instructions

Chef Jackson prepares chicken wings for fall college football season that begins with a brine and ends with a barbecue sauce full of spices.

Brine

1 qt. water

1/3 cup salt

1/3 cup brown sugar

2 TBSP black peppercorns

3 cloves

2 cinnamon sticks

2 crushed bay leaves

1 TBSP coriander seeds

 

Combine the brine ingredients in a saucepan and bring to a simmer to dissolve the salt and sugar, stirring occasionally. Allow the brine to cool completely before straining out the spices.

 

BBQ Sauce

1 (32-oz) bottle of ketchup

3 TBSP soy sauce

6 TBSP chili powder

2 TBSP ground cumin

2 TBSP ground coriander

2 TBSP spice mix* (recipe below)

2 TBSP hot sauce

2 TBSP orange juice

3 TBSP sherry vinegar

4 TBSP honey

4.5 T. brown sugar

2 (7-oz) cans chipotle peppers in adobo

 

Place all ingredients in bowl and blend thoroughly with hand blender.

 

*Spice Mix

1 cup kosher salt

2 TBSP black pepper

6 TBSP paprika

2 TBSP dried thyme

6 TBSP cumin

6 TBSP coriander seeds

6 TBSP brown sugar

2 TBSP cayenne

2 TBSP granulated garlic

2 TBSP granulated onion

4 TBSP chili powder

 

Place all ingredients in a bowl and stir to combine. Extra spice mix can be stored air-tight and used as a rub.

 

Chicken Wings

2 LBS chicken wings

Allow the brine to completely cool and strain. Discard the aromatics and cover 2 lbs. chicken wings in liquid. Allow to sit refrigerated for 24 hours.

Remove wings from the brine and allow to thoroughly drain. Discard the brine.

Season liberally with spice mix, place on a parchment lined roasting pan. Roast in a 325˚ oven for 35 minutes. Allow to cool.

When ready to serve, char wings on a hot grill and baste with BBQ sauce.

 

OPTIONAL: Once wings are done in the oven, you can toss with BBQ sauce and place back in the oven for a few minutes and serve.

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