There’s nothing better than weekend “homegating” (ie. tailgating from home), particularly this time of year with college football bowl games, NFL playoffs and the Super Bowl at month’s end – A hot grill, mouthwatering fare, hard-hitting grid iron action, and great friends to celebrate alongside!
This Sunday afternoon we’re throwing down several dozen grilled chicken wings on my All-American, sleek and sexy, fire-breathing Twin Eagles Grill. These bird arms were beer-brined overnight, seasoned with a bold homemade ancho chili and roasted garlic dry rub, charred over direct heat, then turned down low and slow and basted in layer upon caramelized layer of a spicy sriracha buffalo sauce. Dressed in an aged blue cheese crumble, then served alongside a 12 pack of ice cold Bell’s Two Hearted Ale!! -Cheers and stay hungry my friends, David
Beer-Brined and Grilled Sriracha Buffalo Chicken Wings
- 2-3 dozen whole chicken wings, trimmed
- Fresh parsley, to garnish
- Aged blue cheese, crumbled, to garnish
Chicken Wing Beer Brine
- 8 cups water
- 3 bottles lager beer
- 1 cup granulated white sugar
- 1 cup kosher salt
- 1/4 cup white vinegar
- 1 cup olive oil
- 2 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons roast garlic powder, granulated
- 1 teaspoons onion powder, granulated
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- Kosher salt and fresh ground peppercorn, to taste
Sriracha Buffalo Sauce
- 1 1/2 sticks unsalted butter, melted
- 1/2 cup sriracha sauce
- 2 tablespoons honey
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- Brine: In a 6-8 quart container, dissolve salt and sugar into warmed water, then stir in beer and vinegar. Remove from heat and let brine rest until completely cooled. Immerse chicken wings, cover and refrigerate overnight. Remove chicken from brine and discard brine. Rinse wings with cold water and pat dry with paper towel. Spread chicken in a single layer over a large baking sheet and place back in the refrigerator for 2-4 hours, to dry and tighten the chicken's skin.
- Sauce: In a small sauce pan over medium heat, warm butter until melted, then whisk together remaining ingredients. Stir intermittently until sauce simmers gently. Remove from heat and set aside to cool.
- Preparing to Grill: Preheat grill by turning half of the burners to high heat, while setting the other side of burners to low heat. While grill is warming, toss wings in olive oil and liberal amount of the herbs and spices, and season to taste with salt and pepper. Toss to coat thoroughly and rest until ready to grill.
- 2-Zone Grilling: Lay seasoned wings directly over the hottest grill grates and sear chicken 3-4 minutes per side with the grill lid open. Then, turn down all burners to low, transfer wings to the cooler grill grates and close the grill lid. While finishing the wings over indirect heat, intermittently open the lid to baste one caramelized layer of homemade buffalo sauce upon another until wings are cooked through, juices run clear, and have reached an internal temperature of 165F. Remove wings from the grill, brush one final time with sauce, and rest for 5 minutes prior to serving.
- Plating: Garnish chopped parsley and blue cheese crumble. Pair with additional buffalo sauce for dipping and a handful of ice cold IPA brews. Cheers!