Forty Acres Wings Recipe
Double-brined wings tossed in one of our signature sauces
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Ingredients
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Brine Ingredients
Wings Ingredients
Sauce Ingredients
Method
Brining the Wings
- 1
Prepare the Brine
In a large pot, combine water, salt, brown sugar, garlic powder, onion powder, black peppercorns, and dried thyme. Stir until salt and sugar are dissolved.
- 2
Brine the Wings
Add the chicken wings to the brine solution. Ensure they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
Cooking the Wings
- 3
Heat the Oil
In a large deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Wings
Remove the wings from the brine and pat dry with paper towels. Carefully add the wings in batches to the hot oil and fry for 8-10 minutes or until golden brown and crispy.
- 5
Drain the Wings
Using a slotted spoon, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
Preparing the Sauce
- 6
Tossing the Wings
- 7
Combine Wings and Sauce
In a large bowl, toss the fried wings with the prepared sauce until they are well coated.