Brine hot wings?

CarlWayne · 01-06-2013, 08:26 AM

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!!

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

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

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!

You will have Good Eats from both methods.

TIM

bobaftt · 01-07-2013, 11:21 AM

Quote:

Originally Posted by The_Kapn

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

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!

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).

01-06-2013, 08:26 AM	#1
CarlWayne Take a breath! Join Date: 10-24-11 Location: Granbury, Texas Downloads: 0 Uploads: 0	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? __________________ My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.

01-06-2013, 08:31 AM	#3
MountainCityOutlaw On the road to being a farker Join Date: 06-06-06 Location: North Richland Hills, TX Downloads: 0 Uploads: 0	I wouldn't brine either. Generous amounts of rub and a good sprinkle of some HDD, dayum now I'm wanting some wangs!! __________________ Smoke'n is the only option ~J~D

01-06-2013, 09:00 AM	#4
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Not sure that it would help, but it surely wouldn't hurt. Their small so wouldn't take long to brine. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-06-2013, 09:20 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-06-2013, 10:13 AM	#6
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga Downloads: 5 Uploads: 0	Yes to brined wings. I always do. I visually see a difference when I do. __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com Yellow Thermapen Owner

01-06-2013, 08:29 AM	#2
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	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.)

01-06-2013, 10:35 AM	#8
Motley Q On the road to being a farker Join Date: 08-18-12 Location: marietta Ga Downloads: 0 Uploads: 0	Brine wings? Why so complicating? Throw the wings on the grill for 25-30 minutes. Done!.

01-06-2013, 10:40 AM	#9
BBcue-Z Is lookin for wood to cook with. Join Date: 08-16-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	Check out my brined wings experiment http://www.barbecuebible.com/board/viewtopic.php?f=2&t=23641

01-06-2013, 10:48 AM	#10
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I brined the last wings I made, they came out really good. Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-06-2013, 03:46 PM	#11
bo_b_q Knows what a fatty is. Join Date: 09-28-12 Location: Northern IN Downloads: 0 Uploads: 0	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. __________________ -Bo Golden Dome UDS "Dorthy" \| ~22" Char-broil "Char-lene" \| iGrill \| Supersonic Blue Thermapen Where there is love there is barbecue. – Gandhi

01-06-2013, 04:00 PM	#12
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	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.

01-06-2013, 04:15 PM	#13
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	This is one of those topics you can answer for yourself for less than a dollar and no risk 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! You will have Good Eats from both methods. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-07-2013, 01:00 PM	#15
ScreamingChicken Full Fledged Farker Join Date: 11-07-09 Location: Stoughton, Wisconsin Downloads: 0 Uploads: 0	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).