Brine
1/2 cup Musket Powder Red Label
2 quart Water
1 Sliced Lemon
1/4 cup Salt
1/4 cup Sugar
1/4 cup Garlic
Musket Powder Buffalo Sauce
1 tbsp Musket Powder Red Label
1 tbsp Musket Powder White Label
1/2 cup Butter
1 cup Texas Pete
1 tbsp Apple Cider Vinegar
White Label Ranch
1/2 cup Creme Fraiche
3/4 cup Mayo
1/2 cup Buttermilk
2 tsp Hot Sauce
1 tbsp Lemon
1 tbsp Red Wine Vinegar
1 tbsp Dijon
3 tbsp White Label Musket Powder Seasoning
2 tsp Garlic (Minced)
Salt & Pepper, to taste
Chives, for garnish
- Buffalo Sauce: add everything but the butter into a sauce pot and set on medium high heat
- Once heated, start adding cubes of cold butter whisking constantly until emulsified.
Ranch: Mix all ingredients into a bowl and refrigerate overnight.
Brine the chicken wings.
Portion 1 Pint, and 1.5 Quart of water separately and put the 1.5 Qt of water into a fridge or freezer to chill.
Heat the remaining pint of water on the stove until simmering and add all brine ingredients. Stir until all sugar and salt has dissolved and remove from the stove.
Add remaining chilled water to drop the temperature of the mixture. If the mixture is still warm, transfer to the fridge until chilled thoroughly or cool in an ice bath until the temperature of the brine has dropped below 40ºF.
Add chicken wings to a container and cover with the cooled brine, leave the chicken to brine for 12 hours.
Preheat an oven to 225º
Remove the wings from the brine and set aside, patting off any moisture that's left on the wings. Line on a wire rack and cook for an initial cook of 45 minutes. After that 45 minutes has elapsed you can either change the oven temp to 475 until golden brown and crispy, or you can choose to fry them at 350ºF
Once cooked, toss in your buffalo sauce and enjoy with our white label ranch.