By "no time" I mean about 5 hours. These wings get marinated in a buttermilk brine prior to cooking, so plan ahead.
What you'll need
- 1 pound of chicken wing pieces, tips removed
- BBQ Sauce
- 1 quart buttermilk
- 1/4 cup kosher salt
- 2 tablespoon coarse ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1/2 teaspoon chipotle pepper powder
- 1/2 teaspoon chili powder
Prepare the brine by combining buttermilk and salt in a bowl, mix together for about 20 seconds. Remove the pan of wings from the fridge and pour the brine over the wings. Cover and place back in the fridge for 2 hours.
After two hours warm up your oven, smoker or grill to 250 degrees, set up for indirect cooking. Remove the wings from the brine, do not rinse off, sprinkle the rub on them again, both sides. Once your oven, grill or smoker is up to temp place the wings directly on the cooking grate. If cooking in an oven place the wings on a foil lined cookie sheet.
Cooking time will be about an hour; the wings should reach 165-170 degrees in that time. With 15 minutes to go warm up the BBQ sauce over medium-low heat. At one hour remove the wings from the cooker, place in a large bowl and pour the sauce over the wings, toss to coat.
Crank the heat in your cooker to high (oven to broil, grill to 450, smoker on high). Once at that temp place the wings back on the grates for a few minutes. Check for color and pull from cooker. Serve.