Buttermilk-Brined Hot Wings

• Spicy rub
• 10 tablespoons hot Hungarian paprika
• 6 tablespoons garlic powder
• 6 tablespoons kosher salt
• 5 tablespoons freshly ground black pepper
• 3 tablespoons cayenne pepper
• 3 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 2 tablespoons chipotle chile powder
• 2 tablespoons ancho chile powder
• 1 tablespoon guajillo chile powder
• Wings
• 1/3 cup coarse salt
• 1/3 cup firmly packed brown sugar
• 2/3 cup spicy rub (divided)
• 1/4 cup hot red pepper sauce
• 1/4 cup warm water
• 5 pounds chicken wings, sectioned
• 2 quarts buttermilk

1. To make rub:
2. Mix all ingredients in a medium bowl, using a whisk to thoroughly blend. Store leftovers in an airtight container for up to 2 months. Makes 2 1/2 cups.
3. To make wings:
4. Add the salt, brown sugar, one-third of the rub, hot sauce and warm water in a 2-gallon food storage bag. Seal; shake. Add the wings. Pour the buttermilk into bag. Press the air out of the bag. Seal. Refrigerate 4 to 6 hours, turning the bag once or twice.
5. Prepare a grill for indirect medium heat (see note). Drain wings; set on a baking sheet. Coat wings with remaining rub mixture. Place wings on the grill. Cook 15 minutes; turn wings. Cook until wings test done, 30 to 40 minutes, moving to cooler parts of the grill if needed.
6. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium.

rub, paprika, garlic, kosher salt, freshly ground black pepper, cayenne pepper, onion powder, oregano, thyme, chile powder, ancho chile powder, guajillo chile powder, coarse salt, brown sugar, spicy rub, hot red pepper sauce, warm water, chicken, buttermilk

Taken from www.epicurious.com/recipes/member/views/buttermilk-brined-hot-wings-52363591 (may not work)