Ingredients

Chicken

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken breasts

Brine

• ½ cup cider vinegar
• 5 cups water
• ⅓ cup sugar
• ¼ cup salt

BBQ Sauce

• 1 Tablespoon butter
• ½ white onion, finely chopped
• 2 cloves garlic, minced
• ¼ teaspoon red chili flakes
• 1 cup ketchup
• 2 Tablespoons brown sugar
• 2 Tablespoons molasses
• 1 Tablespoon Dijon mustard
• 1 Tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper

Instructions

Place the chicken in a non-reactive dish or large sealable plastic bag. Combine the vinegar, water, sugar, and salt. Pour the mixture over the chicken, seal, and refrigerate for about 90 minutes. Remove the chicken, pat it dry, and place it on a sheet pan in the refrigerator. Leave uncovered for 2 hours, or up to overnight, to dry and tighten the skin.

When ready to cook, remove the chicken from the refrigerator and lightly season both sides with black pepper. Place the chicken on a rack in a roasting pan. Insert a temperature probe into the thickest part of one chicken breast, then place in the Wolf Convection Steam Oven on position 2 and connect the probe. Set the oven to Convection Steam Mode at 415°F and set the probe temperature to 165°F.

While the chicken is brining (or roasting), prepare the sauce. Heat a small saucepan over medium heat, melt the butter, and add the onions. Sauté for about four to five minutes, or until the onions are softened. Add the garlic and red chili flakes, and sauté for about one more minute. Add the remaining sauce ingredients and simmer for about ten minutes. Remove from heat and cool completely.

When the probe temperature is reached (about 35-40 minutes, depending on size), remove the chicken and reset the oven to convection broil at 390°F. Carefully brush both sides of each piece with barbecue sauce. Return the chicken to the oven and broil for three to four minutes until the sauce is bubbling on the surface. Remove and let rest for ten minutes. Serve with additional sauce on the side.