Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours.
Mix all the rub ingredients in a large resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.)
Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.
Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa.
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 650 (67%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 292.2mg||90 %|
|Sodium 7727.4mg||266 %|
|Potassium 751.2mg||20 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4.4g|
|Protein 71g||101 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 970
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