Recipe: Stone’s Cove KitBar’s naked wings

For Harford Magazine
Need a wing recipe for football season? Try Stone's Cove KitBar's recipe for "naked" wings.

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

To brine:

1 gallon water

1 cup brown sugar, not packed

½ cup kosher salt

10 pounds wings (6-8 wings per pound)

  1. Combine water, brown sugar and salt in a medium-size metal pot and bring to a boil.
  2. Remove from heat and transfer to a large container to cool to 40 degrees.
  3. Pour 3 quarts of cooled brine over wings until they are completely submerged.
  4. 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

  1. Place all ingredients in a bowl and mix thoroughly with a wire whisk.
  2. Place ingredients in a blender and blend for one minute, or until all chilies are finely ground.
  3. 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

  1. Preheat oven to 225 degrees.
  2. Remove wings from brine and strain.
  3. Combine drained wings, canola oil and wing rub in a large mixing bowl and rub thoroughly to fully coat wings.
  4. 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.
  5. Spread wings evenly on one or two large sheet trays.
  6. Roast in oven for about 2 ½ hours, until wings reach an internal temperature of 165 degrees.
  7. Garnish with carrot sticks, celery sticks and blue cheese. 
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Stone’s Cove KitBar

588 Baltimore Pike, Bel Air