Brine hot wings? - Page 2

Skidder · 01-07-2013, 01:09 PM

Yup I brine all chix and pork. Most but not all are raised for size but no flavor so to me why not try to add more whenever u can.

BAD324 · 01-07-2013, 01:29 PM

I smoked up some frozen wings yesterday and all I did was defrost them, throw a rub on and smoke for 2 hours and they came out pretty darn good

yakdung · 01-07-2013, 03:39 PM

I never give my birds a bath in water before cooking. I always inject as it adds flavor and also tenderizes.

chriscw81 · 01-07-2013, 04:51 PM

i done wings that were brined before and i couldnt much difference, if any at all against non-brined wings. i'd say it's not worth it. IMO, wings can be done 100 different ways and still turn out great!!!

Ringburner · 01-07-2013, 05:08 PM

I just toss them in oil and Tabasco Chipotle sauce (about 1 Tbsp of each) then salt & pepper and leave in the fridge overnight.
Then sprinkle with rub and toss them on the smoker at about 275-300ish.
I've never brined and they're always juicy as.....

Everybody that's tried them loves them.
Don't forget to post some pics of your results.

Cheers

BigBellyBBQ · 01-08-2013, 04:45 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

the above goes for 99% percent of the questions, as everyone has different taste buds, cooking techniques..etc...experiment differnet ideas, then expand on what worked for you! However, when it comes to chicken, get fresh, never frozen and a brine will be a bonus! But experiment with smaller batches..then expand from there..

01-07-2013, 04:51 PM	#19
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	i done wings that were brined before and i couldnt much difference, if any at all against non-brined wings. i'd say it's not worth it. IMO, wings can be done 100 different ways and still turn out great!!! __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-07-2013, 05:08 PM	#20
Ringburner Full Fledged Farker Join Date: 05-26-12 Location: Napier, Hawkes Bay, NEW ZEALAND	I just toss them in oil and Tabasco Chipotle sauce (about 1 Tbsp of each) then salt & pepper and leave in the fridge overnight. Then sprinkle with rub and toss them on the smoker at about 275-300ish. I've never brined and they're always juicy as..... Everybody that's tried them loves them. Don't forget to post some pics of your results. Cheers __________________ The trick to creativity is knowing how to hide your sources......

01-07-2013, 01:09 PM	#16
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Yup I brine all chix and pork. Most but not all are raised for size but no flavor so to me why not try to add more whenever u can.

01-07-2013, 01:29 PM	#17
BAD324 Got Wood. Join Date: 12-13-12 Location: Cleveland, OH	I smoked up some frozen wings yesterday and all I did was defrost them, throw a rub on and smoke for 2 hours and they came out pretty darn good

01-07-2013, 03:39 PM	#18
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	I never give my birds a bath in water before cooking. I always inject as it adds flavor and also tenderizes.