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Recipe: Vince's Spark Chicken Wing Trio

#1: Classic Grilled Buffalo Style Wings

Ingredients:

  • Everyday Briq
  • Chicken brine (see recipe at the bottom)
  • 2lbs chicken wings

  • Rub seasoning
    • -1.5 tbsp parts salt 
    • -3/4 tbsp cayenne
    • -3/4 tbsp paprika

  • Buffalo sauce
    • -1 cup butter
    • -1 cup hot sauce (such as Franks Red Hot) 
    • -1/2 tsp black pepper
    • -1/2 tsp garlic powder

  • Optional sides
    • -Carrot & sticks
    • -Bleu cheese and/or ranch dressing

 

Directions:

Step 1: Brine and dry the wings

Brine the wings in the refrigerator for 2-24hrs then remove them from the brine and pat dry with a rag or paper towel. Let the wings sit for up to 1 hour out of the fridge before cooking to let them get closer to room temperature, this will help prevent sticking and get better cooking results.  

Step 2: Heat grill to 525F and prep the wings

Load an Everyday Briq into the fuel pan and start the grill to 525F and let it warm up for 10-15 minutes. In the meantime, dust the wings with the rub mixture to lightly coat the entire outside surface. 

Step 3: Grill the wings

Place the wings directly onto the cooking grates then shut the lid. Then, flip/rotate the wings every 6 minutes to ensure an even browning on all sides. Remove the wings when the largest piece reads an internal temperature of at least 165F. Depending on the size of the drumsticks, you will need anywhere from 18-30 minutes to reach the desired temperature.

Step 4: Sauce and grill the wings

While the cooked wings are resting, make the buffalo sauce by melting the butter in a small saucepan on medium low heat. Once the butter has melted add the hot sauce and spices in and simmer for 3 minutes. Combine 1 cup of buffalo sauce for every pound of cooked wings into a large bowl and stir or toss the wings to coat the outside evenly in sauce. These can be eaten as is or dipped in your favorite dressing such as ranch or bleu cheese. 

 

 

#2: South Carolina Style Dry Rub Wings 


Ingredients:

  • Everyday Briq
  • Chicken brine (see recipe at the bottom)
  • 2lbs chicken wings

  • Rub
    • -½ cup Chili Powder (you can use regular chili powder or a mixture of 1/4 cup of ancho chili powder and 1/4 chipotle chili powder for a spicier variation)
    • -1 tablespoons ginger, ground
    • -1 tablespoons dry mustard
    • -1.5 tablespoons light brown sugar
    • -1 tablespoons garlic powder
    • -1 teaspoons cayenne pepper
    • -1/2 tablespoons black pepper, coarsely ground
    • -1/2 tablespoon white pepper
    • -1 tablespoons Kosher salt
    • -1/2 teaspoon cumin

  • Optional sides
    • -Carrot & celery sticks
    • -Bleu cheese and/or ranch dressing
    • -BBQ sauce

 

Directions:

Step 1: Brine and dry the wings

Brine the wings in the refrigerator for 2-24hrs then remove them from the brine and pat dry with a rag or paper towel. Let the wings sit for up to 1 hour out of the fridge before cooking to let them get closer to room temperature, this will help prevent sticking and help get better cooking results.  

Step 2: Heat grill to 525F and prep the wings

Load an Everyday Briq into the fuel pan and start the grill to 525F and let it warm up for at least 10 minutes. In the meantime, combine the wings and the rub into a large mixing bowl and toss/stir to coat the wings evenly. Since this rub is not overly salty, it is encouraged to generously coat the wings. The sugars in the rub will caramelize and crisp up the outer surface for maximum flavor and texture.

Step 3: Grill the wings and serve

Place the wings directly onto the cooking grates then shut the lid. Then, flip/rotate the wings every 6 minutes to ensure an even browning on all sides. Remove the wings when the largest piece reads an internal temperature of at least 165F. Depending on the size of the drumsticks, you will need anywhere from 18-30 minutes to reach the desired temperature. These can be eaten as is or if you prefer a good dipping sauce, bbq, ranch, and bleu cheese all pair well with the flavors of the rub. 

 

 

#3 Chicken Satay Wings

Ingredients:

  • Everyday Briq
  • 2lb chicken wings
  • Marinade
    • -3 Tbsp sweet soy sauce such as Kecap Manis.You can substitute this with 2 tablespoons reduced sodium soy sauce and 1 tablespoon brown sugar
    • -1 tbsp lime juice
    • -2 1/2 teaspoons yellow curry powder
    • -1 1/2 teaspoons turmeric
    • -3 cloves garlic, minced
    • -1 tablespoon freshly grated ginger
    • -1 tablespoon fish sauce
  • Peanut Sauce
    • -3 tablespoons creamy peanut butter
    • -1 shallot finely chopped
    • -2 garlic cloves finely minced
    • -1 tablespoon sweet soy sauce. You can substitute this with ½ tablespoon soy sauce with ½ tablespoon brown sugar
    • -2  tablespoon freshly squeezed lime juice
    • -½ tsp ground coriander
    • -Pinch of cinnamon (less than 1/8th tsp) 
    • -3 teaspoons chili garlic sauce, or more, to taste (such as Sriracha or sambal oelek) 
    • -1 teaspoon freshly grated ginger
    • -1 to 3 tbsp Water to achieve final desired consistency

 

Directions:

Step 1: Marinate the chicken

Combine all marinade ingredients into a small bowl and stir thoroughly to mix everything together. Add the chicken and marinate for 2-24 hours in the refrigerator. Let the wings sit for up to 1 hour out of the fridge before cooking to let them get closer to room temperature, this will help prevent sticking and get better cooking results. 

Step 2: Start the grill to 525F and prep the Satay sauce

Load an Everyday Briq into the fuel pan and start the grill to 525F and let it warm up for at least 10 minutes. In the meantime, combine all peanut sauce ingredients (except the water) into a small bowl and stir thoroughly to mix everything together. Then use 1-3 tbsp of water to dilute the mixture into a preferred consistency. Aim for a thickness that is somewhere in between cake frosting and ranch dressing. Set the sauce aside for coating the chicken later.  

Step 3: Grill the wings

Place the wings directly onto the cooking grates then shut the lid. Then, flip/rotate the wings every 6 minutes to ensure an even browning on all sides. Remove the wings when the largest piece reads an internal temperature of at least 165F. Depending on the size of the drumsticks, you will need anywhere from 18-30 minutes to reach the desired temperature. 

Step 4: Sauce and serve the wings

Let the wings rest for 5-10 minutes after grilling. Then combine the sauce and the wings into a bowl and stir or toss to coat evenly on all sides. Since this sauce has a lot of flavor, they can be served as is and do not require any additional dipping sauce. 

 

Chicken Brine 

Ingredients: (enough for 4 to 6 lbs of chicken)

  • 1/2 gallon water (8 cups) (can use beer as a partial substitute)
  • 1/2 cup brown sugar
  • 1/2 cup Kosher salt (not iodized)
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1/2 bunch thyme
  • 1.5 tablespoons red pepper, crushed
  • 3 tbsp white vinegar

 

Directions:

Step 1: Mix ingredients and add the chicken

Combine all ingredients into a large bowl and stir thoroughly until the salt and sugar has dissolved. Then add the chicken and refrigerate in the brine for 2-24hrs before grilling.

 

 

 

 

 

 

 

 

 

 

 

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