Infuse holiday happy hours with the sweet and spicy flavors that make you feel all fa-la-la-y. Brine yourself a batch of these chicken wings to enjoy throughout the fall and winter. Perfect for casual gatherings and afternoons in front of the sports channel.
1. In a small sauté pan combine the allspice, juniper, peppercorns, and nutmeg; turn to high heat and toast. 2. In a saucepot combine the maple syrup, salt, red onion, orange, and toasted spices. Add enough water to fill the pot halfway and bring to a boil. 3. Cover the chicken wings with ice in a large bowl. Pour the brine over the chicken and ice and cover; let rest in the refrigerator for 6-12 hours. 4. After the chicken has brined, drain, remove all the seeds and pat dry. 5. Fill a pot halfway with oil and turn to high heat, approximately 300-325 degrees. Once the oil is hot, lower in the chicken in small batches. Let cook for 10 minutes and then remove from the oil. Continue adding until all of the chicken is cooked throughout. 6. As the wings rest, allow the oil to come back up to temperature and add your chicken for a second time to brown and crisp up. When the chicken is golden brown, remove from the pan, onto a paper towel to cool. Serve warm on top a bed of Slow-Cooked Collard Greens.
Tips + Tricks
**This is a great brine for any poultry or pork. The thicker cuts and bone-in cuts should brine for more time, but never brine longer than 24 hours. **If you want to prep in advance you can do your first fry and then store in the refrigerator. Do your second fry right before you are ready to eat.