Tasso Rubbed Wings with White BBQ Sauce
Created by our chef, Phillip Schaaf
This recipe is built around those two ideas, as the Tasso rub we are using is packed full of flavor, and the recipe can be executed with a variety of techniques. Tasso is a spicy ham that can be found in many butcher shops in Louisiana. It is typically made from the shoulder cut of a pig and heavily spiced with paprika, cayenne, thyme and fresh garlic. These flavors will be the foundation for our chicken wing flats and drumette rub.
One of the main components of a delicious and crispy wing is the accompanying sauce served alongside it. This white BBQ sauce originated in Alabama and has been showing up throughout the South in the last few years. It is a tangy vinegar and mayonnaise based sauce that cuts through the richness of the wings and adds a terrific balance to the heat of the Tasso rub, and it is super easy to make.
Active prep time on this recipe is about an hour. It is best to season the wings with the rub overnight and then cook the next day, but if they can sit for at least 2 hours in the rub it will have a greater effect on the meat.
What You'll Need
For the Wings
2-2.5 lb package of chicken wing joint sections
2 C Simple brine(2 C water, 2 T salt, 1 T Brown Sugar or other sweetener)
½ C smoked paprika
1 T cayenne pepper
2 t cracked pepper
2 t granulated onion
3 cloves garlic, grated on a microplane
2 t fresh thyme leaves, chopped
For the Sauce
This is adapted from the original recipe developed by Big Bob Gibson and his Alabama BBQ eateries.
1 C Mayonnaise
⅓ C Cider or Cane Vinegar
1 T apple juice
1 t Worcestershire sauce
½ t kosher salt
½ t granulated onion
½ t granulated garlic
1 t smoked paprika
1 t fresh cracked black pepper
A couple of dashes of your favorite hot sauce
For the Wings
Make the simple brine by dissolving the salt and sugar into the water. Submerge the wings in the brine for a minimum of 2 hours and up to 4 hours. After brining, remove the wings and pat dry or air dry under refrigeration using a sheet pan with a wire rack inserted so that the wings can dry properly.
Mix all other ingredients in a mixing bowl and then toss the wings in the spice mixture to coat evenly. Let the wings sit for at least four hours in the rub before cooking. It will be alright to leave them overnight.
Cooking the wings is a two step process and there are several different methods to use to get a desirable end product.
Preheat the oven to 400 degrees. Place the wings on a sheet pan fitted with a roasting rack. Bake the wings for about 35-45 minutes, ensuring that they have cooked through.
Preheat the broiler and place the wings on a sheet pan fitted with a roasting rack. Place the pan of wings underneath the broiler and monitor closely, as they will cook quickly. Turn the wings so that they brown and broil easily. Once they are evenly browned on all sides, remove from the broiler and serve.
Heat two inches of oil in a heavy bottomed pot to 350 degrees. Working in batches, fry the wings until crisp and evenly browned on all sides. Remove from the fryer using a strainer or slotted spoon and place the wings on a paper towel lined plate to remove any excess grease.
Preheat a grill to high heat. Carefully oil the slats on the grill, using an aerosol or misting oil dispenser, or by using a paper towel soaked in oil held with tongs. Place the wings on the oiled grill and turn often in order to cook evenly on all sides.
For the Sauce
This is a super simple recipe.
Add all ingredients to a mixing bowl and whisk until it is smooth and evenly mixed.
Adjust the seasoning to your liking and serve with your smoky and spicy wings.