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Started By
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Chicken Wings: To brine or not to brine, that is the question
Posted on 9/1/18 at 1:17 pm
Posted on 9/1/18 at 1:17 pm
I’m going to grill chicken drums/wings tomorrow on a low heat grill while using wood chips for smoke. My buddy asked what I was using for a brine and I told him it didn’t cross my mind because I have never brined chicken wings before. I’ve always assumed since there wasn’t a lot of meat, a brine would be a waste of time. Since most drums/wings are prepackaged, I also assumed they were already in a type of brine solution from the plant already.
Do you brine chicken wings? If so....do you use a wet or dry brine? How long do you brine the wings for prior to cooking? What do you use for a brine? TIA
Do you brine chicken wings? If so....do you use a wet or dry brine? How long do you brine the wings for prior to cooking? What do you use for a brine? TIA
7
Posted on 9/1/18 at 1:22 pm to Bourre
Dry brine
Posted on 9/1/18 at 1:24 pm to Bourre
brining never hurts imo.
nothing from the processing plant will even come close to brining.
i use a standard mixture of water, sugar, herbs, and hot peppers. usually 2 to 3 hours depending on the size of them
nothing from the processing plant will even come close to brining.
i use a standard mixture of water, sugar, herbs, and hot peppers. usually 2 to 3 hours depending on the size of them
Posted on 9/1/18 at 1:32 pm to Jones
never brine, ever, nothing, ever
Posted on 9/1/18 at 1:32 pm to McVick
What do you use for a dry brine?
Posted on 9/1/18 at 1:40 pm to Bourre
Doing wings tomorrow as well. Will definitely follow this thread as I was wondering the same thing today.
Posted on 9/1/18 at 1:44 pm to AbitaFan08
dont brine just apply rub about hour or so ahead of time let them hang out in fridge.
Posted on 9/1/18 at 1:47 pm to Bourre
Season and refrigerate a few hours before you cook.
Posted on 9/1/18 at 1:50 pm to Bourre
3:1 kosher salt to baking powder. Can use for the oven but grill allows for some really nice indirect heat crispiness.
Posted on 9/1/18 at 1:52 pm to Bourre
I’ve never brined wings. Dry rub about a thirty minutes before, indirect heat, cook them to the correct internal temp. They’ll be be great.
Posted on 9/1/18 at 2:18 pm to Bourre
quote:
Season and refrigerate a few hours before you cook.
K.I.S.
Posted on 9/1/18 at 2:28 pm to BigDropper
Just got these off the WSM smoked at 275F for 45 min/ side then finished with Alabama White Sauce while hot. Used Oakridge BBQ Secret Weapon Pork and Chicken rub.
Posted on 9/1/18 at 2:46 pm to golfntiger32
quote:
Oakridge BBQ Secret Weapon Pork and Chicken rub.
Solid choice. Plowboy's Yardbird Rub is another good wing rub. I add smoked garlic powder to it occasionally as well.
eta: OP, no brine. Rub and refrigerate for a hour prior.
This post was edited on 9/1/18 at 2:48 pm
Posted on 9/1/18 at 2:50 pm to golfntiger32
Solid!
Posted on 9/1/18 at 3:26 pm to Fourteen28
I may smoke some tomorrow and then flash fry them. Love some good wings!
Posted on 9/1/18 at 3:51 pm to Bourre
I often brine in salt & water for an hour or so. You need to take them out and dry them well with paper towel, or the skin won't crisp as well. If time allows, let them also air dry in the fridge for a bit.
Have also dry brined by just hitting them with Kosher salt and letting sit a few hours.
Both help, but the liquid brine makes them stay more full, moist, and meaty after cooking. It's a bit of a PITA, but it works.
Meathead explains how brine helps:
LINK
Have also dry brined by just hitting them with Kosher salt and letting sit a few hours.
Both help, but the liquid brine makes them stay more full, moist, and meaty after cooking. It's a bit of a PITA, but it works.
Meathead explains how brine helps:
quote:
When my favorite food mag, Cook's Illustrated did a test, they discovered that a chicken soaked in plain water and another soaked in a brine both gained about 6% by weight. When they cooked both as well as an unsoaked bird straight from the package, the chicken straight from the package lost 18% of its original weight, the chicken soaked in water lost 12% of its pre-soak weight, and the brined chicken lost only 7% of its pre-soaked weight. Add to that the 6% water gain of the brined bird, and you have a hen that is 11% more juicy than straight out of the package.
LINK
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