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This FoodNetwork video shows you how to make brined chicken wings and salsa verde dipping sauce with chef Guy Fieri.
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Now, the theater house we have been gathering, well it involved chicken wings of one sort or another but you don’t always have to fry like these bad boys. This is the brick in the wall bird chicken wings served with little salsa verde, you take this out to the crowd, these things are going to literally fly off the plate.
So, what you got to start with, a brined and if you don’t like dried pork chops or dried chicken, try doing a brine. Now little simmering water, equal parts of sugar and salt, pepper corns, a guy like me got to have a little garlic in there. Now, what brines are going to do is they’re going to make that chicken about 20% juicier. We all love a little juicier chicken right. We’re going to let this cool down after it steeps here for about 10 minutes. Add it to the wings, let them brine up to 24 hours, pull them out of the brine, heat them into a dry rub and then pop them in the oven. I’m going to start on my dry rub right now.
Okay while the wings are in the brine, we’re going to make the Salsa Verde. I mean talk about big flavor. First, we’re going to start of with a little bit of basil, some fresh basil and some fresh Italian parsley, the flat leaf parsley. A little bit of chopped garlic, chopped onion, it’s been nice everything in a little bowl. A little roasted red bell pepper. Here’s the kicker anchovy paste, a little red chili flake, lemon juice and in here is another one in surprise pieces, some capers. Get a little squirt of the olive oil to start things of. In this we’re going to use to dip those delicious wings into. And these are the brined wings. You can see those pepper corns floating around in there and it looks like it’s making them, you know, kind of soggy but their chicken wings are already soggy so this can hang out a little bit but here are some that I drained. I didn’t rinse them off or anything. I just don’t want them to have too much liquid.
Now, I’m going to make the dry rub. So, what do I have here, well I have a little basil and some paprika, some dried rosemary and some granulated garlic and then some white pepper, some salt and some oregano. Okay. So, a nice dry rub with that. Pop it into the bag, leave it kind of open but make sure that it’s sealed. And many times I’ve done this and the bag’s pop and it goes all over the kitchen and that will give us one of those bad boys. All coated perfectly. We’ll pop that on a tray, heat it in the oven 350 degrees about 20 to 25 minutes. Serve it with some of that dipping sauce, enjoy.
So, it ain’t but a thing but it’s chicken wing. That’s not as dirty—you guys are going to love that.