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to brine or not to brine.............wings ???

post #1 of 12
Thread Starter 
I am going to smoke some wings tomorrow and am wondering if i should brine them or not......I know u should on a whole bird but what about wings ?????
post #2 of 12
you can, wont hurt nothing. I useally smoke them a little hotter at 300 or so, dont take long to get them done.
post #3 of 12
Thread Starter 
Ya I am going to crank up the smoker for these babies but I'm not sure if brineing is really worth it for these little things
post #4 of 12
Dont cost that much to try, i dont but thats just me.
Give it a try and see what ya think, it may be what ya want.
post #5 of 12
It can add some taste to em. Sure won't hurt nothin an ain't gonna take much ta do it. Try some brined an some not, see what ones yall like best.
post #6 of 12
What he said! :D
I like them both ways, and what better way to add something than to do it while you sleep!

aka Rocky
post #7 of 12
I typically don't brine/marinate them because I'm not organized enough to think ahead.

It won't hurt them, that's for sure.

Just be careful with the hot pepper. I marinated some in the traditional butter hot sauce and they were crazy hot.
post #8 of 12
Just to be clear, brine and marinade would be two different things. A brine is "mostly" to add moisture using water and salt and some flavor if you add stuff to the brine. A marinade usually will also add some moisture but is mostly for flavoring. I just wanted to make sure everyone that was giving you advice was clear on what you were asking.
post #9 of 12
I always brine the wings(whole chicken & pork chops too) if I am doing them in the smoker or in the deep fryer. Moisture and flavor are a good thing for my taste buds.

I use a brine of cold water, kosher salt, garlic powder, and some juice(cranberry, or apple to add a sweet element). I brine the wings for a few hours, and go.
post #10 of 12
I marinate mine. I would assume that brining will impart a great flavor too. I cook mine around 325 to keep the skin crisp. And glaze them in the last hour.

I do a 2 1/2 cook, maybe a little long, but my wife freaks if chicken is done all the way. And even at that time they come out moist.
post #11 of 12
I will put in another vote for brining. You can add a bunch of red pepper flake or some tobasco to the brine (account for the salt in the tobasco) and impart a little heat for hot wings. I have also done them with a bunch of garlic powder and some sage in the brine for some garlic wings. Good stuff.
post #12 of 12
is done all the way = isn't done all the way?
With chicken I do make sure it is done all the way, but that doesn't mean it has to be dry... especially with a good soak in a brine. Even without it doesn't need to be dry. IMHE
aka Rocky
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