Sweet Tea-Brined Hot Chicken Wings

• Ready in 8h

• Serves 4

• 313 calories

• 2.14g carbs

If you have around 8 hours to spend in the kitchen, Sweet Tea-Brined Hot Chicken Wings might be a super gluten free, dairy free, whole 30, and ketogenic recipe to try. For $8.97 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains approximately 23g of protein, 23g of fat, and a total of 313 calories. This recipe is typical of American cuisine. A mixture of tea, garlic powder, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. 5589 people were impressed by this recipe. It is brought to you by Love and Olive Oil.

10 ingredients

1. 1 tsp ancho chile powder
2. 1 tbsp canola oil
3. 2 lb chicken wings
4. 1 tsp garlic powder
5. 2 tsps ground cayenne
6. 1 tsp ground paprika
7. 1/2 tsps ground pepper
8. 1 tbsp kosher salt
9. 1/4 tsps salt
10. 2 cups tea

Instructions

1. The night before you will be serving the chicken wings, prepare the brine.
2. Combine sweet tea, kosher salt, and smoked salt in a 2 cup microwave safe measuring cup. Microwave on high for 45 seconds or until warm and stir until salt is dissovled.
3. Add a few ice cubes to quickly bring the mixture back to room temperature.
4. Place chicken wings in a medium bowl.
5. Pour over cooled brine mixture; cover and chill for 8 hours. The next morning, remove wings from brine and place on paper towels. Discard brine. Pat wings dry and arrange on a baking rack set inside a half-sheet pan.
6. Place wings, uncovered, in the refrigerator for 6 to 8 hours until completely dry.Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place an oven-safe wire baking rack inside. Spray liberally with cooking spray.In a bowl, combine cayenne, ancho chile, garlic, paprika, salt and pepper. In a large bowl, toss chicken wings with 1 tablespoon canola oil.
7. Sprinkle spice mixture over and toss until evenly coated. Arrange wings on prepared baking rack so they are not touching each other.
8. Bake for 40 to 50 minutes, flipping once part way through, until skin is browned and tips are crispy.
9. Serve warm.