Wing help - Brining

dcdoes

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Original poster

Dec 2, 2012

30

11

Canton, GA

• Jan 21, 2013

• #1

So I did some wings the other day, and I was not happy with the turnout. I had brined them in a simple plain salt (1 cup) and water (1 gallon) mixture, no other spices or flavorings. I had them in the brine for less than 2 hours. They came off my BGE very salty and not as moist as I expected. I've been brining other poultry with good results, always using a cup of salt per gallon of liquid.

Any idea's on what happened with the brine? Was it the wings? I am going to try less salt next time, but I would love to know the why.

 

bbqbrett

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Jan 17, 2013

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About 10 miles from the blue turf!

• Jan 22, 2013

• #2

I have never brined with just salt and water, I always use some other flavorings to go with it.  I followed the advice of some really good cooks I know. 

This is not my biggest area of expertise but it could be that wings are the least meaty part of the bird so the salt overpowers them a bit more than meatier pieces?  If this is not the case I am sure there is someone else here who could give you some better advice.

 

Dutch

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Midvale, UT

• Jan 22, 2013

• #3

dcdoes, the basic simple brines we use here at SMF is 1 gallon of water, 1 cup salt & one cup sugar. You need to add sugar to counter-balance the salt.

Bring one quart of water to a boil, add salt and sugar; stir well to dissolve, all mixture to cool and add to remaining 3 quarts.  Add whole chicken and allow to brine 3-4 hours. For chicken pieces, brine for 2-3 hours.  Rinse of chicken to remove excess salt. 

As you get more adventurous,  you can add additonal items such as herbs and spices and other things.

 

alaskanbear

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Apr 24, 2011

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Winnsboro, Texas

• Jan 22, 2013

• #4

Dutch hit the nail on the head, at least on how I have always done them. Depending on the desired outcome, I have added my other seasoning ingredients to the mix.  I did smoked hot wings for New Years this way and they were far from salty--have to rinse well not only before brining, but after. Keep a clean surface and either wear gloves or wash hands well when handling chicken. Time tested methods will give you your best results--now you know what you dont like about your last venture with wings, so, try a variation on your next batch.  Good Luck..

Rich

 

chef jimmyj

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• Jan 22, 2013

• #5

Brett is pretty close...The wings have little meat but the also have thicker skin with bigger holes from the larger feathers. The Salt penetrates much more easily over the same brine time. To my taste 1Cup Salt is way too much. Here is my goto Brine for poultry...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

humdinger

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Jun 27, 2012

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Shelby Township MI

• Jan 22, 2013

• #6

DC,

These are all good suggestions above, but I had something similar happen a few months ago and maybe it can help.

At the time I didn't realize it before brining, but the wings I used were packaged in a 10% saline/salt solution (the print was very small). At first I thought I didn't rinse them good enough after pulling them out of the brine solution, but the saltiness seemed to be soo "deep" in the chicken, it tasted as if they were packed in salt. That's when I snagged the wrapper out of the trash for a closer look and found the small print about the 10%.

Do you know if the wings you did were fresh? Other than that I don't know what else to add that hasn't already been said above. Hope it helps.

 

wes w

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Jul 31, 2012

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• Jan 22, 2013

• #7

I have done wings several times.  They seem to get better each time.  I don't brine wings.  I put what ever rub I'm using on them and that all.  Jeff's rub if I have the guys over.  Mild with awesome flavor if I'm smoking wings for the wife and I.    After about 2 hours I start sampling.  When done(if there's any left)  I stoke the fire the get the skin crispy.   Gotta watch them or you'll burn'm up though.   Results, Awesome tender fall off the bone wings!

Wings going in...

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• wes w
• Dec 27, 2012

Looks to be several missing......

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• wes w
• Dec 27, 2012

Dinner is served.  Smoked tator and some really awesome wings!

IMG_9876.JPG

• wes w
• Dec 27, 2012

Now I'm hungry!

Wes