Autumn in Harford County means gorgeous days, changing leaves and, of course, football. There’s no better way to spend a Sunday afternoon than watching a game, beer in hand, while eating some chicken wings.
At Stone’s Cove KitBar in Bel Air, the ChefTenders — part chef, part bartender — serve their wings “naked,” tossed with a dry rub instead of Buffalo sauce. The wings are rubbed with a spicy, smoky blend of seasoning before being seared on a hot griddle and finished with a low, slow cook in the oven. The result is a juicy, smoky treat that’s perfect for football season.
Home cooks will find the restaurant’s dish easy to replicate and perfect for parties. Be sure to plan ahead; the wings take several hours to finish in the oven. And don’t forget to stock up on napkins — they might not be saucy, but these wings have the potential to get messy.
Stone’s Cove KitBar’s Naked Wings
Makes about 10 servings
1 gallon water
1 cup brown sugar, not packed
½ cup kosher salt
10 pounds wings (6-8 wings per pound)
- Combine water, brown sugar and salt in a medium-size metal pot and bring to a boil.
- Remove from heat and transfer to a large container to cool to 40 degrees.
- Pour 3 quarts of cooled brine over wings until they are completely submerged.
- Refrigerate for 24 hours.
For the spice rub:
Makes about 2 ½ cups
1/4 cup arbol chilies,
ground in food processor
¼ cup ancho chili powder
¼ cup onion powder
½ cup granulated garlic
¼ cup applewood-smoked salt
¼ cup paprika
¼ cup cumin
¼ cup plus 2 tablespoons brown sugar
- Place all ingredients in a bowl and mix thoroughly with a wire whisk.
- Place ingredients in a blender and blend for one minute, or until all chilies are finely ground.
- Store any unused spice rub in an airtight container in a cool, dry place.
To prep and cook:
10 pounds wings, brined
¼ cup canola oil
1 cup wing rub
Celery sticks, to serve
Carrot sticks, to serve
Blue cheese, to serve
- Preheat oven to 225 degrees.
- Remove wings from brine and strain.
- Combine drained wings, canola oil and wing rub in a large mixing bowl and rub thoroughly to fully coat wings.
- Heat a griddle to 475 degrees (the Stone’s Cove team uses a plancha). Place wings on hot surface, searing on each side for about one minute until the outside of the wings is dark and crusted.
- Spread wings evenly on one or two large sheet trays.
- Roast in oven for about 2 ½ hours, until wings reach an internal temperature of 165 degrees.
- Garnish with carrot sticks, celery sticks and blue cheese.