Acova Wings Recipe

Make brine

In a large saucepan combine 2 cups of water, kosher salt and brown sugar. Warm over medium heat, stirring until salt and sugar dissolve, about 3–4 minutes. Remove from heat and add smoked paprika, smashed garlic cloves, peppercorns and bay leaves. Add remaining 4 cups cold water and the ice to cool the brine completely (brine should be cold or at most room temperature).

Brine wings

Place trimmed wing sections in a resealable bag or nonreactive container. Pour cooled brine over the wings, ensuring they are submerged. Refrigerate and smoke-brine: for best flavor let sit 4–8 hours (no more than 12 hours).

Drain and dry

After brining, remove wings from brine, discard brine. Rinse briefly under cold water if desired, then pat wings very dry with paper towels. Transfer to a wire rack set over a baking sheet and refrigerate, uncovered, for 1–2 hours to dry the skin further (this helps crisping).

Season for roast

Preheat oven to 425°F (220°C). In a small bowl mix baking powder, kosher salt and freshly ground black pepper. Toss the dried wings with the baking powder mixture so they are evenly coated; baking powder helps create a crisp skin when roasted.

Roast (smoke-brined style)

Arrange wings on a wire rack set over a rimmed baking sheet, skin side up, spaced so air can circulate. Roast in the preheated oven for 25–30 minutes until the skin is browned and mostly crisp and the internal temperature reaches 165°F (74°C). For a faint smoke flavor (if you have a smoker or pellet grill), transfer to a 300–325°F smoker for 20–30 minutes before finishing in the oven, or use a few drops of liquid smoke mixed into the brine (optional).

Heat oil

While wings roast, pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 2–3 cups). Heat oil to 375°F (190°C). Use a thermometer for accuracy.

Flash-fry the wings

When wings are roasted and mostly crisp, working in batches so you don't crowd the pot, carefully lower 4–6 wings into the hot oil and fry for 60–90 seconds just to blister and super-crisp the skin. Remove with a slotted spoon and drain on paper towels or a clean wire rack. Repeat with remaining wings. Immediately season lightly with a pinch of salt if desired.

Make sauce

In a small saucepan over low heat melt 2 tablespoons butter. Add minced chipotle in adobo and stir for 30 seconds to release flavor. Add honey and 1 tablespoon apple cider vinegar. Warm gently, stirring, until the sauce is smooth and slightly thickened, about 2–3 minutes. Taste and adjust with sea salt. Keep warm until ready to toss wings.

Toss wings

Place hot wings in a large mixing bowl. Pour desired amount of chipotle honey sauce over wings and toss gently to coat evenly. Serve immediately with carrots, celery and dressing.

Make buffalo sauce

In a small saucepan over low heat melt 3 tablespoons butter. Add hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire and 1 teaspoon honey or sugar. Whisk until glossy and combined, heat just until warm (do not boil). Taste and adjust balance of heat and sweetness.

Toss wings

Place hot wings in a large mixing bowl. Pour buffalo sauce over wings and toss to coat evenly. Serve immediately with carrot and celery sticks and ranch or blue cheese dressing.

Arrange wings on a platter with carrot and celery sticks. Sprinkle chopped cilantro or parsley over the wings if using. Provide ranch or blue cheese dressing on the side for dipping. Serve immediately while hot and crisp.