I’ve done a few experiments with buttermilk brines, like in my Closed On Sunday Wing recipe. With this experiment, I wanted to use some fresh Hatch Chiles I’d gotten from Whole Foods and see if I could impart their heat and flavor into some wings.
Gather the ingredients.
- 7-9 Whole Chicken Wings
- 2 Cups Buttermilk
- 1 tsp. Dried Basil
- 4 Hatch Chiles
- 2 tsp. Paprika
- ½ tsp. Ground Sage
- ½ tsp. Ground Bay Leaves
- 1 tsp. Ground Thyme
- 1 tsp. Cayenne Pepper
- 2 tsp. Garlic Powder
- 2 tsp. Cherrywood Smoked Sea Salt
- 2 tsp. Black Pepper
- 2 tbsp. Baking Powder
- 2 tbsp. Pecan Liquid Smoke
- Joule Sous Vide Cooker
- Sous Vide Container
- Ninja Foodi Grill or Oven
Let’s go to work.
- Rinse wings and place a large Ziploc freezer bag.
- Add the buttermilk, basil and chiles to blender and pulse until chiles are broken down completely.
- In a large bowl, add the wings and buttermilk mixture, and then brine in the refrigerator for 2-8 hours.
- Remove the wings from the bowl and place in a large Ziploc freezer bag.
- Add in the liquid smoke and cook the wings sous vide at 160°F for two hours.
- Remove the bag from the water bath, and remove the wings, placing them in a bowl.
- Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven.
- Add the remaining ingredients to a shaker bottle or bowl and combine well.
- Sprinkle in half of the rub and toss wings to coat. Repeat with the remaining half until they are all covered evenly.
- Set the wings in the air fry basket and cook for about 10 minutes, flipping them after 5 minutes.
- Once the skin on the wings is nice and crispy, pull them out and place them in a large bowl.
- ‘Nuff said! Plate up some of those Hatch Chili Buttermilk Wings and enjoy!
