Don's Brined Hot Wings

Course : Appetizers
Serves: 1
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12 pounds chicken wings -- sectioned
1 stick butter
1 cup minced onion
2 tablespoons minced garlic, sauteed then added
1 cup canola oil
6 teaspoons chili powder
2 cups tomato juice
28 ounces ketchup
1/4 cup brown sugar
8 ounces Sunny Delight OJ
2 teaspoons Liquid Smoke
4 pieces chicken bouillon
1/2 cup dark molasses
1 teaspoon sage
2 teaspoons paprika
4 tablespoons Belligerent Blaze pepper sauce
2 tablespoons Craigs inchHot inch pepper sauce
4 tablespoons Worcestershire sauce
1 teaspoon MSG
2 teaspoons black pepper
3 teaspoons balsamic vinegar
1 cup bleu cheese, crumbled
1 cup bleu cheese dressing

Preparation / Directions:

To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar, bring to a boil and let cool. Add the Liquid Smoke to the brine. For chicken wings: Cut up chicken wings and discard tips or use for stock. Rinse pieces in cold water. Brine wing pieces for 4 hours in above brine solution. Remove wing pieces from brine and rinse in cold water. Pat dry on paper towels. Make up sauce and add dressing and bleu cheese. Let sauce cool and pour over wing pieces. Mix well and allow wing pieces to marinate in a covered glass dish for 5-6 hours in refrigerator. Heat marinade to simmering and hold for 30 minutes. Prepare smoker and put on wing pieces when grill rack is at 230F. Smoke for about 2 hours, basing with sauce every 30-45 minutes. Serve with bleu cheese dressing. Editor-- Don's brine recipe can also be used for brining breasts, quarters or whole chickens or turkeys

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