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Prep 5min
Total9hr0min
Servings8
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Ingredients
Brine and Chicken
2
cups water
2
tablespoons kosher (coarse) salt
2
tablespoons packed brown sugar
2
cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
24
chicken wing drummettes (3 lb)
Rub
3
tablespoons packed brown sugar
3
teaspoons salt
2
teaspoons garlic powder
3/4
teaspoon pepper
2
tablespoons vegetable oil
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Steps
1
In 1-gallon resealable food-storage plastic bag, mix water, 2 tablespoons kosher salt, 2 tablespoons brown sugar and the beer. Add drummettes. Seal bag; place in large bowl. Refrigerate at least 8 hours but no longer than 24 hours.
2
Heat oven to 375F°F. Line 15x10x1-inch pan with foil. Remove chicken from brine; discard brine. Rinse chicken thoroughly with cool water and pat dry with paper towels. Place chicken in pan.
3
In small bowl, mix 3 tablespoons brown sugar, 3 teaspoons salt, the garlic powder and pepper. Brush oil over chicken. Sprinkle with rub mixture.
4
Bake uncovered 45 to 55 minutes, turning after 25 minutes, or until chicken is no longer pink in center.
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You can use regular chicken wings instead of drummettes, if you prefer.
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