Brian Mooney, owner and executive chef of Tre Luna Bar and Kitchen in Hoover, Alabama, says these wings are a customer favorite during football season. It’s also a great recipe to bring to an event; Mooney says, “I love this recipe because you do all the hard work days before. It requires a little planning, but the wings are fully cooked before you even get to the gathering.” Mooney suggests preparing the brine 2 days before cooking the wings.
5 pounds of wings
1 gallon water
½ cup kosher salt
½ cup sugar
3 cups soy sauce
1 lb. ice cubes
2 tablespoons olive oil
1 cup red wine vinegar
1 fresh thyme bunch
4 rosemary sprigs
4 pounds butter
Salt and pepper to taste
1 cup white wine
1 cup mayonnaise
¼ cup fresh lemon juice
2 tsp. Dijon mustard
Dash of Tabasco
5 lbs. chicken wings
1 pint duck fat
2-8 Calabrian chili peppers, depending on spice preference
Make the Brine
- In a large stock pot, stir together water, salt, and sugar over medium-high heat until the salt and sugar dissolve.
- Stir in soy, ice, and remaining water into the mixture.
- When the mixture is completely cool, add chicken wings.
- Cover and chill overnight.
Make the Onions
- Remove the outer skin of the onion and cut the onion through the root into six pieces.
- Lightly coat the onions with olive oil.
- Cover with red wine vinegar, thyme, rosemary, butter, salt, and white wine.
Make the Lemon Aioli
- Whisk together mayonnaise, lemon juice, dijon mustard, and tabasco.
Night Before Serving:
- Remove chicken wings from the brine.
- Place in a deep pan and cover with duck fat.
- Covered with aluminum foil and cook at 250 degrees for 45 minutes.
- Remove from oil and allow to cool.
- Season with your favorite seasoning.
Day Of Serving:
- Finish wings on the grill. This should only take five minutes since the wings will be fully cooked the night before.
- Toss the wings with the onions, Calabrian chili peppers to taste, and lemon aioli.
- Garnish with sprigs of rosemary.
Recipe byBrian Mooney of Tre Luna Bar & Kitchen in Hoover, Alabama