Beer Brine Chicken Wings with Sticky Sweet Buffalo Sauce
Servings: 6 people as an appetizer
- 3 pounds trimmed chicken wings
- 2 bottles dark beer
- 1 tablespoon kosher salt
- 1 tablespoon crushed red pepper flakes
Sticky Sweet Buffalo Sauce
- 1/3 cup Frank's Buffalo Wing Sauce hot or regular, whatever you prefer
- 1 1/2 cup dark brown sugar
- 1 tablespoon butter
In a large glass or plastic bowl, combine the beer, salt, and red pepper flakes. Stir until the salt is dissolved in the beer and gently submerge the wings in the brine. Cover with plastic wrap and refrigerate for at least 8 hours, or up to 12 hours.
Drain the brine from the wings. Place a cooling rack on top of a cookie sheet and arrange the wings on the rack. Pat each of the wings dry with a paper towel and return to the fridge. Allow the wings to dry in the fridge for 3-4 hours. This will take some of the moisture out of the skin and give you crispy skin.
Start your grill up and prepare for indirect grilling. Set your temperature to 375 degrees. Place the wings directly on the grill grate. If you don't have an indirect grill, you can just put the cookie sheet with the cooling rack on top directly on your grill grate once your grill is preheated. Cook the wings for 30 minutes, then flip for the final 15 minutes.
While the wings are grilling, prepare your sauce. In a small saucepan, combine the brown sugar and wing sauce. Bring to a simmer (not a boil) stirring constantly until the sugar dissolves. Turn off the heat and stir in the butter. Set aside until the wings are cooked.
As soon as the wings are done, toss them in the sauce and serve immediately!