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 kosher salt - SGC# 052100
2. 2 cans Pilsner-style lager
3. 3 pounds of Walker Farms chicken wings - SGC# 477717
Dry Rub
1. 1 tablespoon onion powder - SGC# 191019
2. 2 teaspoons garlic powder - SGC# 191423
3. 2 teaspoons mustard powder
4. 1 teaspoon cayenne pepper - SGC# 191389
5. 1 teaspoon kosher salt - SGC# 052100
6. 1 teaspoon smoked paprika - SGC# 171653
7. 2 tablespoons Olive oil. - SGC# 053057
Sauce
1. 1 cup Greek yogurt - SGC# 985286
2. 2 tablespoons minced dill - SGC# 196220
3. 2 tablespoons thinly sliced chives - SGC# 193433
4. 1 ½ tablespoons apple cider vinegar - SGC# 128505
5. Garlic, salt and pepper, to taste - SGC# 191374; 052100; 051109
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.
