Reuben Wings

Shake up the traditional game-day fare with these incredibly unique Reuben Wings! Edgar Pendley, Urban Grub, mixes it up with this combination of favorite flavors! Check out the video below!

Reuben Wings Ingredients

2 lbs. chicken wings

Reuben Wings Sauerkraut

Thousand Island Dressing

Reuben Wings Brine

1 qt warm water
1 cup kosher salt
2 tbsp pink peppercorn
6 bay leaves
1 medium onion, diced
2 star anise
2 tbsp yellow mustard seeds

“Whing Dust”

4 slices rye bread
3 Tbsp ground coriander
2 Tbsp Lawry’s salt
1 Tbsp ground black pepper
1 Tbsp ground fennel seed
1 Tbsp ground cumin
1 Tbsp Coleman’s dry mustard

Toast rye bread in oven at 225°F until completely dry. When rye is cool, crush in a bag, or pulse in a food processor to make crumbs. Combine remaining ingredients.

Place the wings into a 1 gallon resealable bag; cover wings with warm water. Add remaining brine ingredients, seal bag, shake to mix ingredients. Refrigerate overnight.

Remove the wings from the brine liquid and allow to air dry for 20-30 minutes.

Set the Big Green Egg for indirect cooking with the convEGGtor at 450°F/232°C.

Add the wings to the grid and cook until they reach an internal temperature of 165°F, turning every 3-4 minutes. Remove from the EGG and sprinkle with “Whing Dust.” Top with your favorite sauerkraut and thousand island dressing and enjoy!

Recipe and video from Big Green Egg.