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.

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5 pounds of wings

  • 1 gallon water
  • ½ cup kosher salt
  • ½ cup sugar
  • 3 cups soy sauce
  • 1 lb. ice cubes
  • 3 onions
  • 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

  1. In a large stock pot, stir together water, salt, and sugar over medium-high heat until the salt and sugar dissolve.
  2. Stir in soy, ice, and remaining water into the mixture.
  3. When the mixture is completely cool, add chicken wings.
  4. Cover and chill overnight.

Make the Onions

  1. Remove the outer skin of the onion and cut the onion through the root into six pieces.
  2. Lightly coat the onions with olive oil.
  3. Cover with red wine vinegar, thyme, rosemary, butter, salt, and white wine.

Make the Lemon Aioli

  1. Whisk  together mayonnaise, lemon juice, dijon mustard, and tabasco.
Night Before Serving:
  1. Remove chicken wings from the brine.
  2. Place in a deep pan and cover with duck fat.
  3. Covered with aluminum foil and cook at 250 degrees for 45 minutes.
  4. Remove from oil and allow to cool.
  5. Season with your favorite seasoning.
Day Of Serving:
  1. Finish wings on the grill. This should only take five minutes since the wings will be fully cooked the night before.
  2. Toss the wings with the onions, Calabrian chili peppers to taste, and lemon aioli.
  3. Garnish with sprigs of rosemary.

  • Recipe by
    Brian Mooney of Tre Luna Bar & Kitchen in Hoover, Alabama

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