Buttermilk-Brined Hot Wings | Oregonian Recipes
If you don't want to make the rub, use a commercially prepared spicy barbecue rub.
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Cooking tools:
- Grill
- Zip-top bag
- Pepper mill
- Baking sheet
- Mixing bowl
- Whisk
- Airtight container
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 10 tablespoons hot Hungarian paprika
- 6 tablespoons garlic powder
- 6 tablespoons kosher salt
- 5 tablespoons freshly ground black pepper
- 3 tablespoons cayenne pepper
- 3 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 2 tablespoons chipotle chile powder
- 2 tablespoons ancho chile powder
- 1 tablespoon guajillo chile powder
- 1/3 cup coarse salt
- 1/3 cup firmly packed brown sugar
- 2/3 cup spicy rub (divided)
- 1/4 cup hot red pepper sauce
- 1/4 cup warm water
- 5 pounds chicken wings, sectioned
- 2 quarts buttermilk
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