We're going to brine some chicken wings, season and smoke them with Meat Mitch rub, sauce them several times with Meat Mitch Stay Hot! sauce, and finish them with more Stay Hot and Meat Mitch White Sauce.
Combine ingredients in large bowl, stir thoroughly until salt and sugar have dissolved. After ingredients are mixed, cover and store in refrigerator overnight. Place chicken wings in a large bowl, pour brine mixture over the wings, making sure all wings are completely covered with the brine. Cover the bowl and place in refrigerator, allow 2-4 hours for the wings to brine.
Cooking the Wings:
Remove chicken from the brine and pat dry with paper towels on a sheet pan. Season wings with Meat Mitch Whomp Rub forming a consistent coat on both sides. Transfer wings to a smoker that’s rolling at 250 degrees with Royal Oak Charcoal and Pecan wood. Smoke wings for 45 min to an hour. Once you have achieved a nice, bronzed color to the wings, remove them and place into a large bowl. Using Meat Mitch Stay Hot Sauce, cover the wings in the bowl completely and toss. Return wings to a grill grate set directly over a fire to crisp and slightly char the wings. When completed, return wings to the bowl and toss with one more round of Stay Hot Sauce. Plate the wings on a large platter and using a squirt bottle, drizzle Meat Mitch White Sauce over top of the wings. You now have the best wings ever made. STAY HOT!!
Today we're going to go over a recipe that I designed for a trip that I recently took to Wildman, Alaska. It's an unbelievable hunting and fishing lodge done in that southern little tip. That little boot heel of Alaska. So welcome. And today, it's pistachio encrusted Wildman, Wildman, Wildman, salmon. Check out the video and full recipe!
