| Level: | Easy |
| Total: | 5 hr 13 min |
| Prep: | 45 min |
| Inactive: | 4 hr |
| Cook: | 28 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 cup kosher salt
- 1 1/2 teaspoons black peppercorns
- 4 cloves garlic, smashed
- 5 pounds chicken wings, cut in half at the joint
- 2 teaspoons dried rosemary
- 2 teaspoons ground white pepper
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped garlic
- 1/2 teaspoon capers
- 1 teaspoon anchovy paste
- 2 tablespoons chopped roasted red peppers
- 1 tablespoon chopped onion
- 2 tablespoons fresh lemon juice
- Kosher salt
- 1/3 cup extra-virgin olive oil
Instructions
- Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours.
- Mix all the rub ingredients in a large resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.)
- Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.
- Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 639 |
| Total Fat | 47 g |
| Saturated Fat | 13 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 51 g |
| Cholesterol | 315 mg |
| Sodium | 726 mg |
Reviews
Not a true wing recipe for me. Would use the salsa verde on grilled chicken breast
Brining is a must in this recipe. I only brined the wings for a half hour and it made a noticeable difference. The Mediterranean salsa verde was fantastic! I’ve made a lot of salsa but I’ve never thought of combining these ingredients to make a salsa.
I HIGHLY RECOMMEND adding far less salt to the salsa verde than the recipe suggests. There is plenty of salt between the brining, the capers, and the anchovy paste. You could add salt to taste at the very end of the salsa verde recipe to make sure you don’t over do it.
Lastly, I grilled the wings on a charcoal grill because (pretty much) everything is better in a charcoal grill! They turned out excellent!
Definitely a family favorite! Even if you don’t have the time to do the brine it’s still awesome. Although if you do have the time and you remember, definitely brine the wings, it makes it even better!
Fabulous! The dry rub itself is a masterpiece
Very good, a little salty but that can be reduced to your liking. Slow cooked the wings on the grill, they were crispy and delicious.
Too much salt. I would cut out half the salt and skip the brine.
Made these today and really enjoyed the flavor. I did not brine the chicken and I baked it at 450 for 40 minutes, flipping the chicken after the first 20 minutes. Chicken was very tender and juicy. The seasoning was a bit strong and I will probably cut it by 1/3 next time I make this.
I will make this again but, it was too salty. I would suggest cutting out the salt in the rub. I was also thinking about just skipping the brine step and just using the rub. The rub gives the chicken an excellent appealing color.
I thought these wings were really good! It’s true though – there were a LOT of seasonings on it, which makes it a little salty and a little overpowering. But still really good. It might work to just cut all the seasoning amounts back a little. The brine worked well, but that’s what makes the house smell for a couple days. Try lighting some candles in the kitchen while the brine cooks.
I made these wings for the Super Bowl and it was delicious. I did add 1T of sugar, 1t cayenne pepper and 1T pepper flake. I like my wings hot so it was perfect. I would make it again. The dipping sauce is also unique.