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Unread 01-06-2013, 09:20 AM   #5
somebody shut me the fark up.

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Join Date: 05-10-06
Location: Overland Fark, KS
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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.
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