Chicken Wings with Cucumber Brine
6 servings
45 minutes
A brilliant invention. Usually a jar of brine is somewhere in the back of the refrigerator, waiting for its moment. Here, the brine played one of its main roles - it has long been known to everyone that it has a beneficial effect on the product that is to be fried. After meeting this brine, the chicken turns out more tender than tender, and most importantly - you can no longer salt it. We were lucky, for this recipe we used brine from Dijon cucumbers, and this sweet and sour taste after a couple of hours obviously decorated the dish. And here you also need bourbon, which adds an interesting piquancy, and the taste of the wings turned out to be multifaceted, more complex than you could imagine. Well, again, no one is stopping you from remembering about pure, unclouded bourbon during dinner.
1
Free the wings from the outer phalanges.
- Chicken wings: 1 kg
2
Place the wings in a deep bowl.
- Chicken wings: 1 kg
3
Pour cucumber brine over the wings.
- Cucumber pickle: 250 ml
4
Cover the bowl with plastic wrap and refrigerate for at least one hour, up to four hours.
5
Remove the wings from the brine. Dry them.
- Chicken wings: 1 kg
6
In a small bowl, mix bourbon, honey, brown sugar, and spices; season with salt and pepper.
- Bourbon: 2 tablespoons
- Honey: 2 tablespoons
- Brown sugar: 1 tablespoon
- Ground dried onion: 0.5 teaspoon
- Paprika: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
7
Coat the wings in the prepared honey-bourbon sauce.
- Chicken wings: 1 kg
8
Light the grill.
9
Grill until crispy.
10
Chop the dill and cucumbers.
- Dill: 2 tablespoons
- Pickles: 250 g
11
Sprinkle with finely chopped dill. Serve with pickles and ranch sauce.
- Dill: 2 tablespoons
- Pickles: 250 g
- Ranch sauce: 250 g