Hatch Chili Buttermilk Wings

I’ve done a few experiments with buttermilk brines, like in my Closed On Sunday Wing recipe. With this experiment, I wanted to use some fresh Hatch Chiles I’d gotten from Whole Foods and see if I could impart their heat and flavor into some wings.

Gather the ingredients.

• 7-9 Whole Chicken Wings
• 2 Cups Buttermilk
• 1 tsp. Dried Basil
• 4 Hatch Chiles
• 2 tsp. Paprika
• ½ tsp. Ground Sage
• ½ tsp. Ground Bay Leaves
• 1 tsp. Ground Thyme
• 1 tsp. Cayenne Pepper
• 2 tsp. Garlic Powder
• 2 tsp. Cherrywood Smoked Sea Salt
• 2 tsp. Black Pepper
• 2 tbsp. Baking Powder
• 2 tbsp. Pecan Liquid Smoke
• Joule Sous Vide Cooker
• Sous Vide Container
• Ninja Foodi Grill or Oven

Let’s go to work.

1. Rinse wings and place a large Ziploc freezer bag.
2. Add the buttermilk, basil and chiles to blender and pulse until chiles are broken down completely.
3. In a large bowl, add the wings and buttermilk mixture, and then brine in the refrigerator for 2-8 hours. 
4. Remove the wings from the bowl and place in a large Ziploc freezer bag.
5. Add in the liquid smoke and cook the wings sous vide at 160°F for two hours.
6. Remove the bag from the water bath, and remove the wings, placing them in a bowl.
7. Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven.
8. Add the remaining ingredients to a shaker bottle or bowl and combine well.
9. Sprinkle in half of the rub and toss wings to coat. Repeat with the remaining half until they are all covered evenly.
10. Set the wings in the air fry basket and cook for about 10 minutes, flipping them after 5 minutes.
11. Once the skin on the wings is nice and crispy, pull them out and place them in a large bowl.
12. ‘Nuff said! Plate up some of those Hatch Chili Buttermilk Wings and enjoy!