Ingredients & Instructions

1. 1

   Brine

   • 2 (12 oz) pilsner beer
   • 1 c water
   • 3 tb kosher salt
   • 3 tb honey
   • 1 tb black peppercorn
   • 4 garlic cloves, crushed
   • 1 lemon, quartered
   • 1 small bunch fresh thyme
   • 3 lbs chicken wings

   In a large container combine all of the ingredients, aside from the chicken wings. Mix until the salt is dissolved. Add in the chicken wings, cover and refrigerate for 24 hours.

2. 2

   Dry Rub

   • 2 tsp kosher salt
   • 2 tsp garlic powder
   • 1 tsp onion powder
   • 1 1/2 tsp smoked paprika
   • 1 1/2 tsp mustard powder
   • 1 tsp cayenne pepper

   In a small bowl, mix all of the spices. Remove the chicken wings from the brine, pat dry, then toss with the dry rub. Grill the chicken wings for 20-30 minutes, flipping often until the skin is well charred.

3. 3

   Charred Scallion Ranch

   • 1 bunch scallions
   • 1 tb avocado oil
   • 3 tb chives, thinly sliced
   • 3 tb parsley, finely chopped
   • 2 tb dill, finely chopped
   • 2 garlic cloves, grated
   • 1 c mayonnaise
   • 1/2 c buttermilk
   • 1/3 c sour cream
   • 2 tb fresh lemon juice
   • kosher salt
   • freshly cracked black pepper

   Coat the scallions with the oil. Grill the scallions for 4-6 minutes over high heat until charred. Remove from the grill and finely chop.

   In a bowl, combine the scallions and the renaming ingredients. Keep refrigerated until ready to use. Serve alongside the grilled wings.