Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
Whisk together the brine ingredients in a large bowl. Add the wings, cover and
refrigerate for 6 hours.
Prepare the blue cheese dressing by combining all the ingredients in a bowl.
Cover and refrigerate for at least 2 hours or as long as 24.
Combine the rub ingredients in the bowl of a food processor or spice grinder.
Grind them until a fine texture is achieved. (Using chopped and sliced dried
garlic and onion and then grinding it immediately before use delivers more
flavor than starting with granulated ingredients.)
Transfer the wings from the brine to a half-sheet pan. Shake off most of the brine
while doing so, minimizing the liquid in the pan. Discard the brine. Sprinkle one
side of the wings with half of the rub mixture. Turn the wings over and sprinkle
the other side with the remainder. Let the wings rest at room temperature for
about 20 minutes before grilling them.
Prepare the grill for direct grilling over a medium fire, about 350°F. A charcoal
fire is preferred.
Transfer the wings to the grill grate. Grill them with the grill lid closed, turning a
couple of times along the way, until cooked through to an internal temperature
of 165°F. Total cooking time should be about 20 minutes.
Transfer the wings to a platter, sprinkle with chopped parsley and serve with the
blue cheese dressing.
Serves 4 to 6
4 pounds chicken wings, segmented
and tips discarded
For the Buttermilk Brine
1 cup buttermilk
9 to 10 ounces hot sauce
¼ cup canola oil
¼ cup liquid smoke
2 tablespoons light-brown sugar
1 tablespoon kosher salt
Cloves from 1 head garlic, crushed
For the Blue Cheese Dressing
6 ounces crumbled blue cheese
¹/³ cup sour cream
¹/³ cup mayonnaise
1 tablespoon Dijon mustard
Zest of ½ lemon, finely grated
For the Chile Rub
1 dried pasilla chile, stem removed
1 teaspoon whole coriander seeds
1 teaspoon dried chopped garlic
1 tablespoon dried sliced onions
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
For Garnish
1 handful flat-leaf parsley, chopped
Buttermilk Hot Wings
These wings take advantage of a buttermilk brine to yield tender and flavorful meat.
The chile rub on the outside finishes the wings off with a perfect crust. The heat level
on these would best be described as medium-hot.