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-   -   Brine hot wings? (http://www.bbq-brethren.com/forum/showthread.php?t=150952)

CarlWayne 01-06-2013 08:26 AM

Brine hot wings?
 
Gonna be smoking some hot wings on the weber today. Never brined anything. Would it benefit me to brine my hot wings before I put them on? Does anyone know a simple brine recipe?

HankB 01-06-2013 08:29 AM

I wouldn't. Brining helps to keep the white meat moist and there is none on the wings, right? I would not hesitate to apply a good rub.

(Waiting to see if the more knowledgeable cooks on the site have a different opinion.)

MountainCityOutlaw 01-06-2013 08:31 AM

I wouldn't brine either. Generous amounts of rub and a good sprinkle of some HDD, dayum now I'm wanting some wangs!!:biggrin1:

LMAJ 01-06-2013 09:00 AM

Not sure that it would help, but it surely wouldn't hurt. Their small so wouldn't take long to brine.

bigabyte 01-06-2013 09:20 AM

Most chickens aer pre-brined these days anyway, but even if it wasn't, for wings it's not worth the time and effort to brine. Those little suckers cook up pretty quick and have enough fat under the skin to help keep 'em moist. The only time they seem to dry out is when they get overcooked to the point of getting charred.

bbqbrad 01-06-2013 10:13 AM

Yes to brined wings. I always do. I visually see a difference when I do.

Johnny_Crunch 01-06-2013 10:28 AM

Quote:

Originally Posted by HankB (Post 2318752)
I wouldn't. Brining helps to keep the white meat moist and there is none on the wings, right? I would not hesitate to apply a good rub.

(Waiting to see if the more knowledgeable cooks on the site have a different opinion.)

Wings are white meat but I don't think you need to brine them.

Motley Q 01-06-2013 10:35 AM

Brine wings? Why so complicating? Throw the wings on the grill for 25-30 minutes.

Done!.

BBcue-Z 01-06-2013 10:40 AM

Check out my brined wings experiment
http://www.barbecuebible.com/board/viewtopic.php?f=2&t=23641

BobM 01-06-2013 10:48 AM

I brined the last wings I made, they came out really good.

Bob

bo_b_q 01-06-2013 03:46 PM

The last couple times I've done wings I brined them and I think they were a little juicier. I added a little apple cider vinegar and it gave them a nice flavor without adding sauce. Although I've had really good results without as well.

centexsmoker 01-06-2013 04:00 PM

I just did a batch today that I brined, dried in the fridge overnight, dusted with corn starch today, rubbed and smoked. They were by far the juiciest, most flavorful, and best wings I have ever had. I'm still eating them as we speak. I will never do them any other way again. YES- brine them. It makes a huge difference.

The_Kapn 01-06-2013 04:15 PM

This is one of those topics you can answer for yourself for less than a dollar and no risk 8)

A basic brine is based on one gallon of water with one cup of kosher type salt and one cup of sugar.
Scaled down to a quart of water and 1/4 cup each of salt and sugar should be plenty for a test batch.
Skip any added spices for now, you can "play" with flavors later.

Put some of the wings in a ZipLock and brine for 1 to 1.5 hours.

Cook both brined and unbrined and compare for yourself.

Internet opinions are nice, but only you can decide which you prefer.
Easey/Peasey and cheap! 8)

You will have Good Eats from both methods.

TIM

bobaftt 01-07-2013 11:21 AM

boom
 
Quote:

Originally Posted by The_Kapn (Post 2319282)
This is one of those topics you can answer for yourself for less than a dollar and no risk 8)

A basic brine is based on one gallon of water with one cup of kosher type salt and one cup of sugar.
Scaled down to a quart of water and 1/4 cup each of salt and sugar should be plenty for a test batch.
Skip any added spices for now, you can "play" with flavors later.

Put some of the wings in a ZipLock and brine for 1 to 1.5 hours.

Cook both brined and unbrined and compare for yourself.

Internet opinions are nice, but only you can decide which you prefer.
Easey/Peasey and cheap! 8)

You will have Good Eats from both methods.

TIM

I see why they made you a moderator dropping knowledge like that!

ScreamingChicken 01-07-2013 01:00 PM

The last couple of times I've grilled wings I've used a brine made with beer, salt, and grated fresh garlic. The flavor does get into the meat, not necessarily as beer but more like a hoppiness (IPA) or sweetness (dark lager).


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