Dry Rub Smoked Chicken Wings with Buttermilk Berliner Weisse Ranch

While this recipe takes a bit, it is well worth the wait. We promise you’ve never tasted anything like these Dry Rub Smoked Chicken Wings with Buttermilk Berliner Weisse Ranch!


3 dozen Chicken Wings


Remove the chicken wings from the brine and season with the Rub. Let them set for at least one hour.

Set the Big Green Egg for indirect cooking at 250°F/121°C. Cook the wings for three-four hours, turning occasionally, until the internal temperature reaches 165°F/74°C or higher.

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

Brine Instructions

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.

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

Southern Rub Instructions

For the rub, mix all of the ingredients and preserve in a dry container.

Buttermilk “Berliner Weisse” Ranch Ingredients

2 ¼ 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

Buttermilk “Berliner Weisse” Ranch Instructions

For the ranch dressing, mix all the ingredients and let it rest in the refrigerator at least one hour before serving. Enjoy!

Recipe and photo from Big Green Egg. and courtesy of  Chef Julio Delgado from New Realm Brewing