Active time: 10 min. Total time: 8 hours, 45 min., including 8 hours chilling
Yield: Serves 8 (serving size: 4 wings)
Our Pellet Grill Sweet Tea Brined Chicken Wings With Double BBQ Sauce are sweet, salty, and super. The brine doesn’t impart too much flavor into the wings, but rather gives notes of tea and lemon. The barbecue sauce can be adapted to your tastes, and the white sauce gives a barbecue-style flair to the traditional wings and ranch pairing. The wings get nice and crispy and slightly charred during the last 5 minutes on the grill, adding wonderful textures. Take note of the type of pellet grill you’re using, as it will affect the grilling process. A drip pan below the grates will prevent fat and oil from igniting at high temperatures and causing flare ups. However, keep long tongs on hand to pull the wings off the grate and make sure your catcher pan is clean, especially if you’re dealing with big flames. Serve with cold beer, and don’t forget to supply some moist towelettes and paper towels.
- 4 cups prepared sweet tea
- 2 tablespoons black peppercorns
- 2fresh bay leaves
- 2lemons, cut into 1/4-in.-thick slices
- 1/3cup, plus 1 tsp. kosher salt, divided
- 4 cups ice water
- 5 pounds chicken wings (drumettes and flats)
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon black pepper
- Hickory hardwood pellets
- 1/4 cup canola oil, for oiling grill grate
- 1 cup red barbecue sauce (such as Stubbs)
How to Make It
Stir together tea, peppercorns, bay leaves, lemon slices, and 1/3 cup of the salt in a large saucepan over high until salt dissolves. Add ice water, and cool to room temperature, about 15 minutes. Add wings, cover, and chill 8 hours.
Stir together mayonnaise, vinegar, sugar, pepper, and remaining 1 teaspoon salt in a small bowl. Chill white barbecue sauce until ready to serve.
Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 375°F, close lid, and preheat pellet grill 10 to 15 minutes. Remove chicken from brine, and pat dry with paper towels, discarding brine. Oil grill grate. Arrange wings in a single layer on grate, close lid, and grill until cooked through and slightly golden brown, about 20 minutes. Increase temperature to 450°F. Turn wings over, close lid, and grill until crispy and slightly charred, about 5 minutes.
Place wings on a platter; slater with red barbecue sauce, and drizzle with some of the white barbecue sauce. Serve wings with remaining white barbecue sauce.
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