Recipe courtesy of Guy Fieri
Total:
1 hr 13 min
Active:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

FOR THE CHICKEN AND BRINE
FOR THE RUB
FOR THE SALSA

Directions

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 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.

IDEAS YOU'LL LOVE

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Dijon Chicken Wings

Recipe courtesy of Food Network Kitchen

Caribbean Chicken Wings

Recipe courtesy of Sunny Anderson

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze

Recipe courtesy of Bobby Flay

Balsamic Glazed Chicken Wings

Recipe courtesy of Robert Irvine

Chicken Piccata

Recipe courtesy of Ina Garten

Classic Hot Wings

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking