ClintHTX
is Blowin Smoke!
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?
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.)
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