Brine & Swine Wings
12
Get ready to elevate your wing game with Nick Keith’s mouthwatering Brine & Swine Wings. These party-style wings are seasoned to perfection with Ranch powder and Big Unc’s All Purpose Rub, then smoked until tender and seared in savory bacon fat for an irresistible crunch. A creamy, tangy, and spicy fusion of Melinda’s Spicy Garlic Parmesan, Jalapeño Ranch, and Hot Honey coats each wing before they’re rolled in crispy chopped bacon. Finished with a zesty homemade pickle-pepper garnish and a sprinkle of fresh dill, this bold and briny recipe is the ultimate flavor bomb for your next backyard cookout or game day feast.
Directions
- Assemble your garnish by mixing together banana peppers, red onions, chopped pickles and juice. Let sit for at least 10 minutes.
- Coat wings in Ranch powder and Big Unc AP. Smoke wings at 400°F until they reach an internal temperature of 170°F.
- Heat reserved bacon grease in a pan and sear wings in bacon fat on both sides. Remove once you achieve your crisp and color.
- Mix Spicy Garlic Parmesan, Jalapeño Ranch and Hot Honey together and toss wings inside. Then roll wings in the chopped bacon.
- Assemble your garnish by mixing together banana peppers, red onions, chopped pickles and juice. Let sit for at least 10 minutes.
- Top wings with pickled pepper mixture and fresh dill.