Brined Chicken Wings

This is a recteq recipe that absolutely did not disappoint.  My only input would be to definitely measure the loco gringo - I made mine way too salty.

BRINE

1 cup kosher salt

2 T thyme

3 T crushed red pepper

1 gallon water

CHICKEN WINGS

24 chicken wings

3 T Ray's Loco Gringo

ALABAMA WHITE SAUCED

2 c mayo

2/3 c apple cider vinegar

3 T sugar

1 T salt

1 t pepper

1 t cayenne pepper

Heat gallon of water to simmer, add thyme, salt and red pepper.  Allow to cool completely. 

Add the chicken to the brine and place in the fridg for 4-8 hours.

Remove the wings and pat dry with a paper towel.  Season the wings liberally with the loco gringo rub. 

Place on the recteq at 400 for 60 minutes or until a temp of 185 (mine did NOT take this long).

For the white sauce, combine all the ingredients in a bowl and allow to rest in the fridge for at least 30 minutes (totally made this ahead).