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Celebrate National Chicken Wing Day 2022 by spicing up your go-to recipe with this inventive variation from Lexington, Kentucky’s Eppings on Eastside chef Nathan Voorhees.
“I’ve always loved preparing foods that brought back memories. Many of my favorite memories are closely associated with food, such as eating Italian sausages with my father on Fountain Square in Cincinnati, bologna sandwiches while watching a Reds game with my grandfather, spiciness garlic noodles with my wife, or just consuming way too many wings on a football Sunday while drinking beer “Voorhees says.
These recollections now serve as inspiration for his cooking as a chef, he continued. It gives me tremendous pleasure to share them with guests at Eppings.
A post shared by Eppings On Eastside (@eppings_on_eastside)
CHEF NATHAN VOORHEES OF EPPINGS ON EASTSIDE’S RJS WINGS 3 lbs. of chicken wings, flats, and split drumettes
Chef Nathan Voorhees’ RJ’s Wings from Eppings on Eastside (Anne H. Evans)
1 gallon of water
a kosher salt cup (do not substitute iodized, it will yield salty wings)
sugar granules in a cup
1 cayenne pepper teaspoon
the process for making brine:
1. In a big saucepan, combine all the brine components, excluding the ice water, and bring to a boil.
2. After the sugar and salt have dissolved, turn off the heat and let the saucepan cool.
3. Stir cold water into brine to chill it.
4. Place the brine and chicken wings in a sizable plastic container and chill overnight.
5. Take the chicken out of the brine the following morning and dump the liquid.
1. In a mixing bowl, add all the ingredients for the rub and whisk to blend.
2. Keep any leftovers in an airtight container and use them for your preferred applications.
How to prepare wings:
1. Depending on your preferred method, move brined chicken wings to smoker racks or sheet trays.
2. Bring the smoker or oven to 225 F.
3. Generously rub rub on chicken and let stand for 30-45 minutes (this will help your rub adhere to wings during the cooking process).
4. Cook your chicken wings in the oven or smoker for 1 to 1.5 hours, or until just done.
5. Drain any liquid and let the mixture cool.
6. Grill, fry, or air fried your chicken wings one last time until the rub is caramelized and the chicken is crispy.
7. Add your preferred sauce or season with a little more rub and finishing salt.
EppingsOnEastside.com owns the original recipe, which it provided to Fox News.
Fox News Digital’s Perri Ormont Blumberg is a contributing lifestyle correspondent. Send story suggestions to @66PerriStreet on Twitter.