Yields: 4 main servings or 8 side servings
INGREDIENTS
Pale Ale Brine
1 cup water
¼ cup kosher salt
2 tablespoon brown sugar
4 cloves garlic, smashed
1 teaspoon black peppercorns
Zest of 1 lemon
1 bay leaf
2 cups Sierra Nevada Pale Ale (cold or room temp, not flat)
2 lbs chicken wings
Dry Rub
2lbs chicken wings
¼ cup corn starch
1 tablespoon neutral oil
1½ tablespoons kosher salt
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper (optional, for heat)
Citrus-Honey Pale Ale Glaze
1/2 cup Sierra Nevada Pale Ale
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon unsalted butter
1 teaspoon Dijon mustard
Zest and juice of 1/2 orange (or whole lemon)
1 teaspoon hot sauce (optional)
Pinch of kosher salt
INSTRUCTIONS
Brine the wings. Bring water, salt, brown sugar, garlic, peppercorns, lemon zest, and 1 bay leaf to a boil in a medium pot over medium heat, until salt and sugar dissolve. Remove from heat and allow to cool completely. Stir in the pale ale, then add the wings to the bring. Cover and refrigerate for 1-2 hours.
Dry the wings. Remove the wings from the brine and dry them well with a cloth or paper towel. Toss the dried wings in cornstarch and place them on a wire rack over a baking sheet in the fridge for at least 30 minutes or up to overnight.
Prepare Big Green Egg for smoking. Soak a couple handfuls of hickory wood chips in water for at least 15 min to 1hr before cooking. Open both vents fully. Fill BGE with charcoal (about 2 inches from the top of the fire ring). Light a fire starter and place it in a teepee made of big pieces of charcoal until the fire starter burns away (about 5-10 minutes), then close the dome and slowly bring the temperature 225°F. When the temperature reaches 175°F, begin adjusting vents slowly to maintain temperature (the rEEGulator will be about 15% open and the draft door about ½ inch open). Scatter the soaked wood chunks over coals and add the convEGGtor face up for indirect cooking right on top of coals, then place grate on top. The temperature will drop and the rise again. Maintain 225°F for 10 minutes before cooking.
Add rub to wings. After drying, transfer the wings to a large mixing bowl and lightly toss them in oil. Combine all the dry rub ingredients in a small bowl and sprinkle over the wings. Toss wings until evenly coated in rub.
Smoke the wings. Place the wings directly on the grate of the BGE and cook for 40 minutes. Remove the wings from the BGE and set side.
Prepare the citrus-honey Pale Ale glaze. Combine all of the ingredients for the glaze in a small saucepan and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the mixture reduces by half and becomes thick and syrupy, about 10-15 minutes.
Reset the grill for direct cooking. Carefully lift wire grate and remove the convEGGtor, replacing the wire grate. Adjust the vents of the BGE by opening them slowly to increase the temperature to 425°F. Maintain 425°F for 10 minutes before cooking.
Grill wings. Return the wings to the grate of the BGE and cook until the internal temperature reaches about 155°F, turning every few minutes to prevent burning..
Brush wings with glaze. Brush the glaze on the wings and continue cooking until the internal temperature reaches 165°F and the wings are crispy.
