Brined & Cured Wings

[Scott Eisenbraun]

For something new, I am going to use Pops Brine with cure #1 for a batch of smoked chicken wings. I plan on low temp smoke at the beginning and then blast at 400 degrees to crisp up skin.

What sauce would you guys suggest that will go well with the hammy flavor?

 

[SmokinAl]

Franks buffalo wing sauce & melted butter.
Al

 

[Scott Eisenbraun]

That's always been my favorite wing sauce. Thought maybe something a little sweeter with salty cure.

 

[chopsaw]

I've done this many times , and didn't think it needed any sauce . The salty sweet was in the wing , but I have mixed up the Franks with butter , then added yellow mustard and maple syrup .

 

[Scott Eisenbraun]

I've done this many times , and didn't think it needed any sauce . The salty sweet was in the wing , but I have mixed up the Franks with butter , then added yellow mustard and maple syrup .

That would work for sure!

 

[chopsaw]

These were done in Pop's brine , 1/2 cup pickling salt , 1/2 cup brown , 1/2 cup white sugar , 1 Tbls cure 1 per gallon water . Injected and soaked overnight , sometimes I go longer . So already on the sweet side . Come out pretty good .

 

[Scott Eisenbraun]

Gorgeous wings. They sure look plump and juicy. I wasn't planning of injecting, but maybe now I will.