Just in time for your weekend Royals watch party, we’ve snagged the recipe for the Best Chicken Wings on the Planet from Q39.
While the recipe does require a bit of extra effort, isn’t it worth it to serve your family and friends the world’s (self-described) best wings? Start cooking now—or order up something already made from Q2GO, the restaurant’s carryout service.
- 18 chicken wings
- Cut wing tips off and separate the wing from the drumette
- 1 cup salad oil
- 1⁄4 cup white vinaigrette
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cane sugar
- 1 tablespoon salt
Mix well and set aside.
Chicken Wing Rub (for best results use gram measurements)
- 2/3 cup (135 grams) cane sugar
- 2/3 cup (135 grams) dark brown sugar
- 1 cup and 1 tablespoon (310 grams) salt
- 2/3 cup (147 grams) garlic salt
- 1 cup and 1/2 tablespoon (113 grams) Israel paprika
- 1/4 cup (58 grams) ground black pepper
- 1/3 cup (60 grams) chili seasoning
- 2 tablespoons (21 grams) dry mustard
- 3 1/2 tablespoons (22 grams) cumin
- 3 tablespoons (24 grams) ancho chili power
- 3 1/2 tablespoons (28 grams) chipotle powder
Mix well and sift through a China cap.
- 1 1/2 cups Q39 classic BBQ sauce
- 1 tablespoon chipotle puree with no seeds
- 1 tablespoon chopped fresh cilantro
- 1 1/2 teaspoons cider vinegar
- Mix and hold until needed.
- Toss trimmed chicken wings in the marinade, cover, and place in refrigerator overnight 12-20 hrs. Drain marinade well in a colander but don’t dry off.
- Lightly sprinkle rub on wings and let sit while you start your fire. Smoke wings on indirect heat with cherry wood at 225 degrees. Turn wing after 30 minutes and continue cooking.
- After 1 hour, lightly coat wings with BBQ sauce (they should be 160 degrees). Place in a disposable pan to hold the number of chicken wings one layer and wrap tightly with foil. Cook until wings reach 185-190 degrees (approximately 30 minutes).
- Start a charcoal grill and heat until coals turn white. Finish the chicken wings by grilling them directly over charcoal and basting with sauce
Place on a tray and eat away!