Jun 2017

Shandy Brined Chicken Wings

You like to eat… we like to eat. You like to drink… we like to drink. Let’s combine our two favorite things and create something magical, eh? We’re gathering some of our favorite ‘Gansett recipes, just in time for summer grilling season. First up, chicken wings!

Shandy Brined Chicken Wings 

  • 3 lbs chicken wings
  • 2 cup water
  • 2 cans of Del’s Shandy
  • ¼ cup Kosher Salt
  • 1/4 cup packed light brown sugar
  • 2 small lemons cut into rounds
  • 1/4 cup smoked paprika
  • 1/4 cup ground cumin
  • 2 tablespoon garlic powder
  • ½ bunch of cilantro
  • honey, to taste


  1. Mix together the Del’s Shandy, water, Kosher salt and brown sugar in a small sauce pan and heat on the stove until just before boiling. Remove from heat and let cool completely.
  2. Add chicken wings and lemon rounds to the brine once fully cooled and brine for at least 12 hours, no more than 18 hours.
  3. Remove chicken from brine and pat dry thoroughly.
  4. Combine smoked paprika, cumin, garlic powder in a bowl and rub or toss wings with the spice mixture to coat meat entirely.
  5. Toss on the grill and cook until cooked through, internal temperature of the wings should be 165 – 170 degrees.
  6. Drizzle wings with honey.
  7. Chop cilantro finely and sprinkle over chicken.
  8. Remove wings from the grill and let rest 10 minutes prior to serving.