Beer Brined Chicken Wings – Cuso Cuts

Name: Beer Brined Chicken Wings – Cuso Cuts
Ingredients: 3 lbs chicken wings (drums and flats); 2 bottles Imperial Stout; 1 tbsp pink or kosher salt; 1 tbsp red pepper flakes; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp dill; 1 tsp peppercorns; Hot Honey Seasoning : A layer of sweet and heat; Smoky Garlic Buffalo Seasoning : This goes well with the sauce suggested here; Tequila Lime Habanero Seasoning : A nifty twist on wings with a Mexican flare.; Roasted Garlic Onion Seasoning : These flavors are light on the palate for those who don’t like “hot”; Put together your beer brine in a container with an air-tight lid.; Add the wings to the brine (make sure they’re covered); Refrigerate the wings for 8 hours, shaking every 2 hours to mix up the spices; Drain the brine; Pat the chicken wings dry with a paper towel. If you want extra crispy wings, leave them on a cookie rack for 3 hours in the refrigerator.; Set up your grill for 375F; Spread the wings, leaving room between them; Grill for 15 minutes, then flip for 15 minutes more; Remove them at 165F, allowing them to sit for 5 minutes which w ill increase the temperature internally for greater flavor; In a small pan, melt the hot sauce and butter together. If you want any additions to the sauce, now’s the time to put them into the mix.; Toss the wings in the sauce; Leave the sauce on the side for dipping; Toss some; leave some, keeping enough sauce for dipping

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If you’ve watched any of my vids you know I love wings and enjoy playing with their flavors even more. Thus far, I’ve introduced you to Buffalo Garlic Parmesan Wings, Cherry Pepsi Wings, Hot...

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Ingredients

3 lbs chicken wings (drums and flats)
2 bottles Imperial Stout
1 tbsp pink or kosher salt
1 tbsp red pepper flakes
½ tsp onion powder
½ tsp garlic powder
½ tsp dill
1 tsp peppercorns
Hot Honey Seasoning : A layer of sweet and heat
Smoky Garlic Buffalo Seasoning : This goes well with the sauce suggested here
Tequila Lime Habanero Seasoning : A nifty twist on wings with a Mexican flare.
Roasted Garlic Onion Seasoning : These flavors are light on the palate for those who don’t like “hot”
Put together your beer brine in a container with an air-tight lid.
Add the wings to the brine (make sure they’re covered)
Refrigerate the wings for 8 hours, shaking every 2 hours to mix up the spices
Drain the brine
Pat the chicken wings dry with a paper towel. If you want extra crispy wings, leave them on a cookie rack for 3 hours in the refrigerator.
Set up your grill for 375F
Spread the wings, leaving room between them
Grill for 15 minutes, then flip for 15 minutes more
Remove them at 165F, allowing them to sit for 5 minutes which w ill increase the temperature internally for greater flavor
In a small pan, melt the hot sauce and butter together. If you want any additions to the sauce, now’s the time to put them into the mix.
Toss the wings in the sauce
Leave the sauce on the side for dipping
Toss some; leave some, keeping enough sauce for dipping