Beer Brined Fried Chicken Wings
Juicy chicken wings marinated in a rich beer brine, then fried to perfection. These wings are infused with a deep, savory flavor and finished with a smoky char that adds an extra layer of taste. Perfectly tender and packed with flavor, they’re a must-try for wing lovers.
INGREDIENTS
Brine
1. ¾ cup|120 grams kosher salt
2. 2 (12-ounce|375 ml) cans beer, Pilsner-style lager
3. 3 pounds chicken wings
Dry Rub
1. 1 tablespoon onion powder
2. two teaspoons garlic powder
3. 2 teaspoons mustard powder
4. 1 teaspoon cayenne pepper
5. 1 teaspoon kosher salt
6. 1 teaspoon smoked paprika
7. 2 tablespoons Olive oil.
Sauce:
1. one cup Greek yogurt
2. 2 tablespoons minced dill
3. 2 tablespoons thinly sliced chives, plus more for serving
4. 1 ½ tablespoons apple cider vinegar
5. granulated garlic, kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Brine the chicken: Dissolve the salt in the beer in a large bowl. Add the chicken and cover. Refrigerate for 4 to 6 hours.
2. Remove the chicken from the brine, discarding the brine. Place the chicken on a sheet tray fitted with a cooling rack and pat the chicken dry. Refrigerate at least 4 more hours, preferably overnight.
3. Make the dry rub: Mix all the ingredients except for the oil together in a small bowl and set aside until ready to fry.
4. Make the dipping sauce: Mix all the ingredients together in a small bowl, cover, and refrigerate until ready to use.
5. Coat the chicken wings in the dry rub and place in the fryer. With a thermometer inserted into the thickest part of the wing reads 165°F,
6. To serve, transfer the wings to a platter with the lemon. Transfer the sauce to a small serving bowl and grind some black pepper over the top, then sprinkle the dip with chives.
