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Melt-In-Your-Mouth Chicken Wings from a Kentucky Chef: Recipe

Melt-In-Your-Mouth Chicken Wings from a Kentucky Chef: Recipe

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When warmer weather hits, wings are the thing. Give your favorite recipe a boost with this eye-catching take from Chef Nathan Voorhees of Epping’s on Eastside in Lexington, Kentucky.

“I’ve always loved cooking nostalgic food. Food is closely tied to many of my favorite memories, such as eating Italian sausage with my dad in Fountain Square in Cincinnati, bologna sandwiches while going to the Reds with my grandfather. game listen, enjoying spicy garlic noodles with my wife or just eating way too many wings washed down with beer on a football Sunday,” says Voorhees. “Now as a chef, these memories inspire my creative process in the kitchen. It gives me great pleasure to share them with people when they dine at Epping’s.”

RJ’s Wings by Chef Nathan Voorhees from Epping’s on Eastside

Makes 6 servings

Preparation time: 14.5 hours

Cooking time: 2 hours

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Ingredients:

3 pounds. chicken wings, split drumettes and flats

RJ’s Wings by Chef Nathan Voorhees from Epping’s on Eastside
(Anne H. Evans)

For the brine:

1 liter of water

½ cup kosher salt (don’t substitute iodized salt, it will make salty wings)

¼ cup granulated sugar

1 teaspoon cayenne pepper

¼ cup distilled vinegar

1 liter of ice water

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For the rub:

½ cup hot chili powder

¼ cup granulated onion

¼ cup granulated garlic

2 tablespoons ground cumin

1 tablespoon cayenne pepper

1 tablespoon dry mustard powder

¼ cup light brown sugar

¼ cup kosher salt

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Procedure to make the brine:

1. Combine all brine ingredients except ice water in a large saucepan and bring to a boil.

2. Once the salt and sugar have dissolved, remove the pan from the heat and let it cool.

3. Whisk in ice water to cool brine.

4. Combine the brine with chicken wings in a large plastic container and refrigerate overnight.

5. The next morning, remove the chicken from the brine and discard the liquid.

Procedure for rubbing:

1. Combine all rub ingredients in a mixing bowl and whisk thoroughly to combine.

2. Store in an airtight container and keep any extras for use with your choice

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Procedure for wings:

1. After the chicken wings are brined, transfer them to sheet plates or smoker racks, depending on your preferred method.

2. Preheat the oven or smoker to 225°F.

3. Rub the chicken liberally with the rub and let it rest for 30-45 minutes (this will help the rub stick to the wings during the cooking process).

4. Roast or smoke your chicken wings for about 1-1.5 hours or until just cooked through.

5. Drain any liquid and let it cool.

6. Finish your chicken wings on a hot grill, deep fryer or air fryer until the rub is caramelized and the chicken is crispy

7. Sprinkle with a little more rub and some finishing salt, or toss in your favorite sauce.

This original recipe is owned by EppingsOnEastside.com and was shared with Fox News.

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