The Cluck Bucket Buffalo Wing

Do you want wingy? Don’t you think your mouth deserves a little party after selling all those brake pads? Picture it: crispy, smoky, juicy wings just dripping in spicy, buttery sauce. You get all excited and turn into  Joe Joe the idiot circus boy with a pretty new pet While these take some time to prepare it’s better than that meat lover’s pizza in the trunk. And that’s why people like you, me, Tommy, and Helen need to forge ahead. You want wingy.

Ingredients

Brine

  • 3 quarts - 12 cups Water

  • 1/4 cup Kosher salt

  • 1/4 cup Dark brown sugar packed

  • 1 grated Granny Smith apple

  • Garlic clove pressed

  • Bay leaf

  • 1 tsp cloves

  • 1 tsp white pepper corn

  • 1 lemon chopped

  • 4 cups ice

Chicken

  • 3 pounds chicken wings, cut into drumettes and flats

  • 2 teaspoons baking powder

  • 1/4 cup bacon fat

Sauce

  • 6 tablespoons unsalted butter

  • 1 tsp bacon fat

  • 1 small clove garlic, minced

  • 6 tbsp Frank’s ReHot Sauce

  • 2 tsp tabasco

Sides

  • Celery Sticks

  • Whammy! Chicken Blue Cheese Cave Sauce (Recipe Below) or Blue Cheese Dressing

Directions

  1. Place water, salt, sugar, grated apple, garlic, bay leaf, cloves, pepper, and lemon in a 6-quart sauce pan and bring to a simmer. Remove from heat and add 4 cups ice, allow to cool to room teperature

  2. Add the drumettes and flats to the brine. Brine for 1 hour to overnight refrigerated.

  3. Remove the drumettes and flaps from the brine and pat dry.

  4. Combine wings with baking powder and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing.

  5. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for at least one hour.

  6. Adjust oven rack to upper position and set to broil.

  7. Bring bacon fat up to liquid state. Brush bacon fat onto drumettes and flaps

  8. Broil drumettes and flaps 6 minute per side or until golden brown.

  9. Combine butter, bacon fat, minnced garlic and hot sauces in a small saucepan and cook over medium heat, whisking until combined.

  10. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat.

  11. Transfer wings to a smoker or airtight bowl with cling wrap if using a drink smoker. Smoke wings 20-25 minutes or until desired level of smoke is achieved.

  12. Toss wings in remaining sauce to re-coat wings

  13. Serve with celery Sticks and Blue Cheese Sauce

Buffalo Wings

Buffalo Wings

Blue Cheese Sauce

Blue Cheese Sauce

Lobster Stock

Lobster Stock

Stovetop Mac and Cheese

Stovetop Mac and Cheese