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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2013, 08:26 AM | #1 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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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?
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Stick burner. |
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01-06-2013, 08:29 AM | #2 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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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.) |
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01-06-2013, 08:31 AM | #3 |
On the road to being a farker
Join Date: 06-06-06
Location: Haslet, TX
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I wouldn't brine either. Generous amounts of rub and a good sprinkle of some HDD, dayum now I'm wanting some wangs!!
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UDS, Weber 22.5, Charbroil gasser |
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01-06-2013, 09:00 AM | #4 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Not sure that it would help, but it surely wouldn't hurt. Their small so wouldn't take long to brine.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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 |
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01-06-2013, 09:20 AM | #5 |
somebody shut me the fark up.
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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01-06-2013, 10:13 AM | #6 |
On the road to being a farker
Join Date: 04-20-08
Location: Royston, Ga
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Yes to brined wings. I always do. I visually see a difference when I do.
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Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR] |
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01-06-2013, 10:28 AM | #7 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Wings are white meat but I don't think you need to brine them.
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J Crunch |
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01-06-2013, 10:35 AM | #8 |
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
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Brine wings? Why so complicating? Throw the wings on the grill for 25-30 minutes.
Done!. |
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01-06-2013, 10:40 AM | #9 |
Is lookin for wood to cook with.
Join Date: 08-16-12
Location: Atlanta, GA
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01-06-2013, 10:48 AM | #10 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I brined the last wings I made, they came out really good.
Bob
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01-06-2013, 03:46 PM | #11 |
On the road to being a farker
Join Date: 09-28-12
Location: South Bend, IN
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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.
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01-06-2013, 04:00 PM | #12 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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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.
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01-06-2013, 04:15 PM | #13 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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
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01-07-2013, 11:21 AM | #14 | |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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boom
Quote:
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01-07-2013, 01:00 PM | #15 |
Full Fledged Farker
Join Date: 11-07-09
Location: Stoughton, Wisconsin
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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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