Dry Rub Smoked Chicken Wings with Buttermilk “Berliner Weisse” Ranch Recipe courtesy of Chef Julio Delgado from New Realm Brewing 3 dozen Springer Mountain Farms Chicken Wings Brine Ingredients 3 quart water ¾ lb. brown sugar ¾ lb. kosher salt 10½ oz fresh ginger ¾ oz coriander seeds ¾ oz cloves ¾ oz white peppercorns ¾ oz whole allspice ¾ oz mustard seeds 1 grapefruit 1 lemon, cut in ¼ 1 lime, cut in ¼ 1 orange, cut in ¼ Southern Rub Ingredients 6 tbsp brown sugar 3 tbsp garlic powder 3 tbsp onion powder 3 tbsp celery salt 3 tbsp smoked paprika 1½ tbsp ground cumin 1½ tbsp salt 1½ tsp mustard powder 3 tbsp dry sage 3 tbsp white pepper 1½ tsp ground bay leaves 1½ tsp cayenne pepper Buttermilk "Berliner Weisse" Ranch Ingredients 2¼ cup buttermilk ¾ cup sour cream 6 tablespoons beer “preferably Berliner weisse beer” 2¼ teaspoon apple cider vinegar ¾ teaspoon salt ¾ teaspoon black pepper 1 teaspoon of dry dill ¼ teaspoon dried parsley 1½ teaspoon dried oregano Method Place chicken wings in a large bowl. Mix all brine ingredients with the exception of the citrus and the fresh thyme in a large pot. Bring to boil. After boiling, ice down the mixture and add the citrus and the fresh thyme. Cover the wings with the citrus brine and refrigerate overnight. For the rub, mix all of the ingredients and preserve in a dry container. For the ranch dressing, mix all the ingredients and let it rest in the refrigerator at least one hour before serving. Remove the chicken wings from the brine and season with the Rub. Let them set for at least one hour. Set the EGG for indirect cooking at 250°F/121°C. Cook the wings for 3 to 4 hours, turning occasionally, until the internal temperature reaches 165°F/74°C or higher. Served with Buttermilk "Berliner Weisse" Ranch. .