Chicken Wings with Salsa Verde
- For the chicken and brine:
- 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
- For the rub:
- 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
- For the salsa:
- 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
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.
Photograph by James Baigrie
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