Raise Your Glass For THIS Beer-Brined Chicken Wing Recipe

Brine you NEXT batch of wings in your favorite pilsner, sprinkle with some rub before throwing them on the grill, and serve with a tangy sauce at your next get together.

This recipe will ELEVATE your wing status to Grillionaire level. Follow these directions and you can't miss! 

Serves: 6 to 8 

Prep time: 15 minutes
Total time: 45 minutes, plus 8 hours of brining

INGREDIENTS

for the brine:
¾ cup kosher salt
2 (12-ounce) cans beer, preferably Pilsner-style lager
3 pounds chicken wings (trimmed and separated)

for the dipping sauce:
1 cup Greek yogurt
2 tablespoons minced dill
2 tablespoons thinly sliced chives, plus more for serving
1 ½ tablespoons apple cider vinegar
kosher salt and freshly ground black pepper, to taste

for the dry rub:

Kosmo's Q Wing Dust (any flavor)

DIRECTIONS

1. Brine the chicken: Dissolve the salt in the beer in a large bowl. Add the chicken and cover. Refrigerate for 4 to 6 hours.
2. Remove the chicken from the brine, discarding the brine. Place the chicken on a sheet tray fitted with a cooling rack and pat the chicken dry. Refrigerate at least 4 more hours, preferably overnight.
3. Make the dipping sauce: Mix all of the ingredients together in a small bowl, cover, and refrigerate until ready to use.
4. Grill the wings: Toss the wings with the oil, then sprinkle all over with the dry rub. Grill, flipping once, until a thermometer inserted into the thickest part of the wing reads 165°F, about 15 minutes. Transfer the wings to a large bowl to rest for 10 minutes, then pour in the melted butter and toss to coat.
5. To serve, transfer the wings to a platter with the lemon wedges and cucumbers. Transfer the sauce to a small serving bowl and grind some black pepper over the top, then sprinkle the dip with chives.

And THAT is going to make you the king or queen of the cul-de-sac by elevating your grilling game to Grillionaire status!

Until next time, make sure you eat well, do well, and serve good food!