CHICKEN WING BRINE RECIPES

Steps:

• Prep the wings by removing any feathers or loose bone pieces.
• Put 3 cups of the water aside and then combine the rest of the brine ingredients in a saucepan and bring to the boil while stirring.
• Once boiled, remove from the heat and add the 3 cups of cold water and allow to completely cool before adding chicken wings.
• Once cooled add wings and brine solution to a large container or zip lock bag and place in the fridge for at least 4 hours or overnight. Turn and or shake up a couple of times during this process.
• Remove from brine the next day and place on a paper towel and pat dry.
• Mix up the dry seasoning ingredients and add wings to a large bowl, add half the dry seasoning and toss to coat the wings, then add the rest of the seasoning and toss until all the wings are evenly covered.
• Get the Weber Kettle set up to cook at a high indirect heat of 465°F using a vortex.
• Place the wings on the outside of the cooking grate and cook for 30 minutes, turning the lid a third of the way around every 10 minutes during the cook.
• To Serve

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.