When warmer weather strikes, wings are the thing.
In honor of the 4th of July, consider jazzing up your go-to recipe with this stand-out version from Chef Nathan Voorhees of Epping’s on Eastside in Lexington, Kentucky.
“I have always enjoyed cooking food that was nostalgic. Food is closely tied to many of my favorite memories, like eating Italian sausages with my father on Fountain Square in Cincinnati, bologna sandwiches while listening to the Reds game with my grandfather, enjoying spicy garlic noodles with my wife or just eating way too many wings washed down with beer on a football Sunday,” says Voorhees.
SPICY GRILLED SHRIMP AND OLIVE SKEWERS FOR DINNER: TRY THE RECIPE
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RJ’s Wings by Chef Nathan Voorhees of Epping’s on Eastside
Makes 6 servings
Prep time: 14.5 hours
Cook time: 2 hours
GRILLED TERIYAKI CHICKEN PINEAPPLE SKEWERS: TRY THE RECIPE
Ingredients:
½ cup kosher salt (do not substitute iodized, it will yield salty wings)
¼ cup granulated sugar
1 teaspoon cayenne pepper
For the rub:
½ cup hot chili powder
¼ cup granulated onion
1 tablespoon dry mustard powder
¼ cup light brown sugar
¼ cup kosher salt
3. Whisk in ice water to chill brine.
4. In a large plastic container, combine the brine with chicken wings and refrigerate overnight.
5. The following morning, remove chicken from brine and discard liquid.
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Procedure for wings:
1. Once chicken wings have been brined, transfer to sheet trays or smoker racks depending on your preferred method.
5. Drain any liquid off and allow to cool.
6. Finish your chicken wings on a hot grill, fryer or air fryer until rub is caramelized and chicken is crispy.
7. Sprinkle with a bit more rub and some finishing salt, or toss in your favorite sauce.
