Drunk in Rub: Whiskey-brined Smoked Chicken Wings
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Serves: 30-40 wings
This isn't your every day chicken wing recipe - it requires a lot of love and time, but it's so worth it!
  1. Combine brown sugar, sea salt and whiskey in a large container large enough to contain all of the chicken and 8 cups of water. Alternately, you can split the ingredients evenly between two large gallon resealable bags (which is what I prefer). Add in 1 cup of hot water to dissolve the sea salt and brown sugar. Once dissolved, add in peppercorns, crushed garlic, lemon slices and chicken wings. Add 8 cups of cold water. Refrigerate and let brine for at least one hour, and up to 6. Any longer than 6 hours and your wings may get too salty from the brine.
  2. Rinse chicken and discard brine. Pat chicken dry with paper towels. Using a stovetop smoker (if you're feeling DIY'ish, you can make your own stovetop smoker! Directions here.)
  3. Smoke over medium-low heat using apple wood chips (or your favorite light fruit wood) for 1 hour. Let rest and cool to room temperature at least one hour, or keep refrigerated up to 3 days.
  4. Heat about 3" of peanut oil in a large pot or a deep fryer to 450F. Fry at until skin is golden and crispy, about 8-10 minutes.
  5. Place on paper towels to drain and immediately season with a light sprinkle of Slap Ya Mama (or your favorite spicy seasoning blend) and honey powder (or a coarse sugar, like turbinado). Enjoy immediately!
Recipe by FMITK: From My Impossibly Tiny Kitchen at https://www.fmitk.com/drunk-rub-whiskey-brined-smoked-chicken-wings/