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Prep: 25 minutes
Brine: 4 hours
Cook: 30 minutes
Makes: 10 servings
This recipe comes from "Low & Slow: Mastering the Art of Barbecue in 5 Easy Lessons" by Gary Wiviott, with Colleen Rush. Wiviott is a Chicago barbecue expert. Use a commercially prepared spicy barbecue rub or make your own; Wiviott's book supplies a recipe.
2/3 cup spicy barbecue rub 1/3 cup each: coarse salt, brown sugar 1/4 cup each: hot red pepper sauce, warm water 5 pounds chicken wings, sectioned 2 quarts buttermilk
1. Add the salt, brown sugar, one-third of the rub, hot sauce and warm water in a 2-gallon food storage bag. Seal; shake. Add the wings. Pour the buttermilk into bag. Press the air out of the bag.
Seal. Refrigerate 4 to 6 hours, turning the bag once or twice.
2. Prepare a grill for indirect medium heat. Drain wings; set on a baking sheet. Coat wings with remaining rub mixture. Place wings on the grill. Cook 15 minutes; turn wings. Cook until wings test done, 30-40 minutes, moving to cooler parts of the grill if needed.
Nutrition information: Per serving (estimated due to brining): 272 calories, 58 percent of calories from fat, 17 g fat, 5 g saturated fat, 74 mg cholesterol, 4 g carbohydrates, 24 g protein, 1939 mg sodium, 0 g fiber
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