“I have always loved cooking meals that were nostalgic. Food is closely associated with my fondest memories, such as having Italian sausages and my dad at Fountain Square in Cincinnati, bologna sandwiches as I listened to an Reds football game along with my grandpa, having hot garlic noodles and my spouse, or eating a ton of wings accompanied by a glass of alcohol on a football day,” Voorhees says. Voorhees.


“Now, as a chef, these memories inspire my creative process in the kitchen,” he said. “It brings me great joy to share them with people when they dine at Epping’s.”

RJ’s Wings by Chef Nathan Voorhees of Epping’s on Eastside

Serves six portions

Time to prepare: 14.5 hours

Cooking time 2 hours



3 lbs. poultry wings and split drumettes, and flats

RJ’s Wings from chef Nathan Voorhees of Epping’s on Eastside are a delicious BBQ meal to think about cooking for your family and friends to celebrate the Fourth of July week. (Anne H. Evans)

To refer to the brine

1 quart of water

1/2 cup of kosher salt (do not substitute with iodized because it will result in salty wings)

1/4 cup of sugar granulated

One tablespoon cayenne pepper

1/4 cup of distilled vinegar

1 quart of ice water


for the nitty-gritty:

Half a cup of hot chili powder

1/4 cup onion granulated

1/4 cup of garlic granulated

Two tablespoons of ground cumin

One teaspoon cayenne pepper

One teaspoon dry mustard powder

1 cup of light brown sugar

1/4 cup of salt from kosher.


How to make the brine:

1. Mix all brine ingredients, excluding the ice water, in an enormous pot and bring it to a boil.

2. After dissolved sugar and salt, remove them from the stove and allow them to cool.

3. Whisk into the ice water to cool the brine.

4. In an enormous container, mix the brine and chicken wings. Let it sit overnight in the refrigerator.

5. The following day, take the chicken from the brine and discard the liquid.

Rubric procedure:

1. Mix everything. Rub ingredients in the bowl of a mixer and mix thoroughly to mix.

2. Keep the items in an airtight container. Save any extra to use in the application of your preference



1. After chicken wings have been brined, transfer them onto sheet trays or smoker racks, based on your preferred method.

2. Preheat the oven or grill to 225 deg F.

3. Rub chicken with rub, then rest for 30 to 45 minutes (this will allow your rub to stick to the wings while cooking).

4. Smoke or roast your chicken wings for about 1-1.5 minutes or until they are cooked.

5. Take any liquid out and allow it to cool.

6. finish your chicken wings with the grill, fryer, or air fryer until the rub is caramelized and the chicken is crisp.

7. Sprinkle with a little rub, and add some final salt or mix in your preferred sauce.