I wouldn't brine as much as would marinate. I'm a fan of Siracha and Allegro products and use them often along with fruit juice concentrates to win contests and impress at our cater/vend functions. If you like hot wings here's one for the brave. Prepare wings or other chicken parts by rinsing and drying. Trim if needed. Soak in Siracha/ fruit preserves to fruit juice for anywhere from 2 hours to 24 for insane hot. Since the meat is marinading, the next bite just gets hotter! Very different than having a little hot sauce on the outside. Drain and lightly dust with your favorite rub. Smoke at 275 until done, glazing with a sweet sauce for a balance. These have won many hot wing contests. Our favorite combo has been Head Country rub with their sauce sweetened with corn syrup, using pecan smoke. With Allegro products, which have many choices, most work best as bottle directions say and add your favorite rub that will blend with your choice. Great stuff! More wings consumed for the Super Bowl than any other day. As far as injection goes, we use it as a last resort at a contest if there was a problem with temp., but never needed it for consistant top scores in yardbird. Also when thinking hot wings or any other protiens, remember that most peppers bloom or get noticed at different times. So using white pepper, then red followed by say black or ancho, then use with sweet additives for a ride of my favorite- sweet/ hot, sweet/ hot and repeat. All with a balance. Good eats to you. Steve.
