Brined + Double Fried Chicken Wings
Chicken Wing Brine
16 sprigs of thyme
8 sprigs of rosemary
16 sprigs of oregano
16 sprigs of parsley
10 garlic cloves
20 black peppercorns, whole
2 cups kosher salt
2 cups sugar
4 bay leaves
zest of 4 lemons, peeled
20 lbs Jumbo Chicken Wings
3/4 gallon distilled water
10 lbs bag of ice
In a 4 qt stockpot over medium-high heat, add a 2 cups of water, sugar, and all the aromatics (everything except the salt and chicken wings). Bring to a boil, then reduce to a simmer and cook until the water evaporates (about 5-7 minuets). Add water and salt, bring to a boil (to dissolve the salt) and remove from heat.
Stir in ice to cool down and strain into a large 2-gallon container.
Add chicken wings, and brine for 2 hours.
Strain the chicken wings from the brine, pat dry with paper towels, and place uncovered on an oven rack centered over a sheet pan. Refrigerate overnight (at least 12 hours to create a dry skin).
When ready to fry, heat oil up to 290 degrees. In small batches, fry chicken wings until fully cooked (about 4-5 minutes). Remove from oil and place onto a sheet pan lined with paper towels. Cool immediately.
When ready to serve, heat oil up to 375 degrees. In small batches, fry chicken wings until golden brown and crispy (about 2 minutes).
Toss in your choice of sauce or serve naked and enjoy.
Spice Infused Moroccan Glaze
8 fl oz Botanical Springs
Cinnamon Infused Maple Syrup
6 each Garlic Cloves, grated
1/4 cup Lemon Zest, grated
2 Tbsp Cumin
2 Tbsp Coriander
1 Tbsp Black Pepper
1/4 cup Fresh Parsley, Washed & Chopped
2 Tbsp Serrano Chili, sliced very thin
6 fl oz Extra Virgin Olive Oil
2 tsp Kosher Salt
1/4 cup Lime Juice, Freshly squeezed
In a 1 qt saucepan, set over medium low heat, add oil, garlic cloves and chili. Cover pot with lid and cook, stirring occasionally for about 5 minutes.
Add all other ingredients, except Maple Syrup, and stir together for about 30 seconds.
Add Maple Syrup and stir until all ingredients are well incorporated. Remove from heat and allow to steep for at least 1 hour (preferably overnight).
When ready, heat mixture to about 180 degrees, and strain through a fine mesh sieve.
Add lime juice to desired flavor and enjoy.
Goes great on Fried Chicken Wings, Roasted Chicken, Pork Loin and many other meat items!