KANSAS CITY, Mo. - 2 ½ pounds whole chicken wings, brined
3 tablespoons olive oil
¼ cup Ancho chili spice (see recipe
Ancho Chili Spice
80 grams ancho chilies, deseeded and roughly chopped
14 grams paprika
7 grams dry mustard powder
10 grams black peppercorns freshly ground
18 grams chipotle powder
Place all ingredients in a spice grinder and blend until a fine powder
Brine for wings
1/2 gallon water
7 cups kosher salt
1/4 granulated sugar
1 tablespoon whole black peppercorns
4 bay leaves
2 sprigs fresh thyme
1 head garlic, cut vertically in half
2 quarts ice
2 (2 1/2-pound) chicken wings
For the brine: Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids. Remove from the heat, add ice, and cool to room temperature. Refrigerate until thoroughly chilled.
Put the chickens in the brine, cover, and refrigerate for 1 hour.
Remove the chickens from the brine and pat them dry.
Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin. Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry.
Preheat the oven to 400 degrees F.
Place the chicken wings in a large mixing bowl. Drizzle with olive oil and toss wings to coat. Put wings on a cook sheet and into the oven and roast for 20 minutes. Remove from the oven Transfer chicken wings to a platter. Serve with ranch dressing.
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