Servings: 4 as appetizers
Ingredients
Chicken wings
2 dozen large raw chicken wings
Salt and pepper for seasoning
Chicken brine
1 cup salt
1/2 cup sugar
2 quarts water
5 sprigs fresh thyme
5 cloves garlic, crushed
2 bay leaves
10 black peppercorns
Preparation
Chicken – 3 hours
Heat all brine ingredients until sugar and salt are dissolved in a sauce pot; brine should not come to a boil. Cool brine before adding chicken. Let raw chicken sit in brine for up to 3 hours. On a med-high grill cook the brined wings until cooked through.
Ingredients
Vegetable salsa
1 zucchini, sliced long ways
1 small eggplant, sliced long ways
1 fennel bulb, sliced
2 large tomatoes, sliced
1/2 red onion, sliced
1 1/2 cup V-8 or Bloody Mary mix
Preparation
Heat grill and clean the grill grates. Char the vegetables on both sides and place aside to cool. Once cool, dice vegetables into cubes and toss into bowl. Add the V-8 or Bloody Mary mix to help bind it all together; the consistency should be like a chunky salsa. Season with salt and pepper. Chill until cool or up to one day ahead.
Plating
Place the hot wings on the serving platter or wooden cutting board. Spoon the salsa over each wing until all of the wings are fully coated. Garnish with herbs and/or citrus.
Recipe courtesy of Chef Justin Beckett at Beckett’s Table beckettstable.com
