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Buttermilk brined Chicken wings w-Qview

post #1 of 38
Thread Starter 
Wasnt planning on doing any smoking this weekend, I have just given back the WSM I was loaned for the past 6 weeks, and I havent pulled my offset out of the garage, or bought a new probe(broke mine somehow). So I am going to use my Weber kettle, and set it up as a smoker, and I am going to do some chicken wings, even though I went on a fried chicken crawl last night hitting 3 of the areas better fried chicken spots.

The brine was is water, brown sugar, kosher salt, Shark Sririacha, some rub, crushed garlic, chopped green onions, and buttermilk. Going to brine for about 5 hours, then throw them on the Weber. Also doing some Italain sausage for some sandwiches, and finally some local(Newark, IL.), sweet corn. The first of the year. I am also going to do a creamy cusumber salad using some loal grown cukes from a new friend.

pics of the prep as soon as I solve an issue with my camera
post #2 of 38
Thread Starter 
got the prep pics downloaded.

brine ingredients:

untrimmed wings:

trimmed wings:

drummy in brine:

wing in brine:
post #3 of 38
Chisox~ that's some fine looking bird you have going on! Keep up the pics, man. Buttermilk coated chicken is definitely some serious eating PDT_Armataz_01_34.gif
post #4 of 38
Looks good so far, what is the recipe for the brine? biggrin.gif
post #5 of 38
Sounds great.

So how did you like the WSM over-all? How does it compare to your offset?
post #6 of 38
Thread Starter 
The reicpe for the brine is one I adapted and adjusted to my tastes from a recipe in gary Wiviott's Low and Slow.

1/4 cup warm water(to disolve the rub, salt, and brown sugar
1/4 cup kosher salt
1/4 cup bown sugar
1/4 cup rub
1/4 cup hot sauce
4 cloves smashed garlic
6 sliced green onion tops
1/2 gallon buttermilk
post #7 of 38
Thanks chisoxjim, gotta try it out, it looks so good.
post #8 of 38
Thread Starter 
loved the WSM, and for a light it and forget about is smoking it was awesome, I only used my probe for one cook, and when I saw the temp didnt budge from about 240 degrees for about 6 hours without fiddling with the vents I was convinced it was solid smoker. Tuned out some of the better ribs, and other items I have done due to the consistant temps without peaks and valleys.

A couple things I saw as a disadvantage, the large water pan makes for a really "damp" smoke. Tough to get bacon crisp on ABT's. Also the capacity could be a problem if serving more than a family of 4. I didnt like using the lower cooking grate for anything other than beans, spam augratin, etc. I didnt want to fiddle with rearanging meat from top to bottom durting a smoke.

I like my cheapo offset(chargriller) as a beginner/learning smoker(if you can turn out good bbq on one like mine you can turn out good bbq on anyhting I think), but I have not used it in 6 weeks. I will bring it back out next week, but I am now investigating purchasing a Brinkman propane cabinet smoker as my main smoking devise(as soon as my wife/CFO lets me buy it). However, if I had $300+ spare dollars I would buy a WSM in a minute .
post #9 of 38
Thread Starter 
sorry I didnt post it first off, I was a hurry to try and get out on the deck and get some sun.. clouds have ruined that..


I tried some thighs done in the brine and they were really good. I think the wings will be good as well.
post #10 of 38
One more question, how long do you leave them in the brine or do you just coat them with it?
post #11 of 38
Thread Starter 
I am doing 5-6 hours.

then taking it out of the brine, and rinsing the wings before putting some rub on the wings before going on the smoker. I am also going to put some whole jalapenos arranged among the wings for some flavor as they cook.
post #12 of 38
I can hardly wait to see the finished product.

Thanks again for the recipe.
post #13 of 38
Thread Starter 
glad I could help.

I cant wait either. still got about 4 hours til dinner. PDT_Armataz_01_33.gif
post #14 of 38
Chisox, my kids and I were looking through the forum this morning and your pics made them want BBQ chicken for dinner! Good post, bud. They didn't think the buttermilk part was so hot, they just wanted chicken on the grill biggrin.gif

No worries! What they don't know won't hurt 'em. Ever since they were babies, the fried chicken I made for them has been marinated in buttermilk and then coated in crushed cornflakes with a bit o cornmeal in it!

They think my fried chicken is the best on earth! Waaaa-haaa-haaa! PDT_Armataz_01_12.gif

Excellent post of yours. And- great idea on the fried chicken crawl! Points for originality!! points.gif
post #15 of 38

A couple things I saw as a disadvantage, the large water pan makes for a really "damp" smoke. Tough to get bacon crisp on ABT's.

Excellent observation Jim..

I have used WSM long time and 5 at one time at comps before.

My sister won first place chicken yesterday in a KCBS using WSM although she is usualy in the money- top 10 on a good day..

I never use water with poultry and smokin veggies.You can also make a UDS style charcoal holder...

I grill/smoke as much as say pulled pork.

I will be tuning in for the pics..love buttermilk marinated chicken pieces
post #16 of 38
Thread Starter 
Out west of Chicago where I live fried chicken is the dish of choice, so It was easy to convince some Chicago folks, and one New Yorker to come out and try it.

like you said, "what they dont know wont hurt them", the buttermilk brine is so subtle they wont know what hit em.

post #17 of 38
Thread Starter 
[quote=ALX;334127]thanks, if I could afford a WSM I would buy one. darn adult responsibilitues.. PDT_Armataz_01_12.gif
post #18 of 38
Thread Starter 
the wings, sausage, cucumber salad, and sweet corn turned out great, the finally ready local sweet corn was my favorite. Not that the wings, etc weren't very good, but I have been waiting since last September or so for some fresh, picked that day, sweet corn.

Ill post the pics tomorrow from work(I am downloading them to photobucket right now).., as the beer has effected my typing at this point on a Sunday evening. PDT_Armataz_01_12.gif
post #19 of 38
Thread Starter 
weber lump set up for smoking:

brined wings with rub added:


finished wings:


my plate:

cucumber salad:

thanks for looking. wings had a bit of kick, and heat. overall a good dinner.
post #20 of 38
Looks like a great meal! What was the sauce on the sausage? The sausage has a real nice ring!
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