Took these pics a while back and never got around to posting them. I love injecting wings because then I can use rub on the skin.
Simple Brine. 1 cup Brown sugar, 1 cup kosher salt, 1 gal water with a couple shots of Franks red hot Buffalo
Love those 2 gallon ziplock bags. Only problem is I brined this batch of wings too long (overnight), making the skin a bit tough and chewy.
Out of the brine, rinsed, and time to inject with, you guessed it, Franks red hot Buffalo. Will probably buy a bottle of the X-tra hot buffalo sauce at the store next time I go. Injecting was fun and easy.
I usually rub the meat by hand, but wanted to reuse the bag so I did it like this. Didn't like the method as much (too much rub left in the bag). Used Jeff's rub. Love it on chicken.
Racked and ready to rock! Will cut off the tips from now on. Too much precious space wasted leaving them on.
Yes that's water in the pan below...I normally try to avoid the topic as to not incur the wrath of passionate "dry chamber fundamentalists" here on SMF.
I've done the dry chamber method with mixed results, but in the end I prefer a hybrid approach where I use water for about 75% of the cook time, the pull it off for the finish. (Easily adjustable propane burner helps maintain consistent heat with sudden removal of sink).
All done. As I said the skin was a bit chewy, but rest assured they got eaten! Thanks for looking!
Simple Brine. 1 cup Brown sugar, 1 cup kosher salt, 1 gal water with a couple shots of Franks red hot Buffalo
Love those 2 gallon ziplock bags. Only problem is I brined this batch of wings too long (overnight), making the skin a bit tough and chewy.
Out of the brine, rinsed, and time to inject with, you guessed it, Franks red hot Buffalo. Will probably buy a bottle of the X-tra hot buffalo sauce at the store next time I go. Injecting was fun and easy.
I usually rub the meat by hand, but wanted to reuse the bag so I did it like this. Didn't like the method as much (too much rub left in the bag). Used Jeff's rub. Love it on chicken.
Racked and ready to rock! Will cut off the tips from now on. Too much precious space wasted leaving them on.
Yes that's water in the pan below...I normally try to avoid the topic as to not incur the wrath of passionate "dry chamber fundamentalists" here on SMF.
All done. As I said the skin was a bit chewy, but rest assured they got eaten! Thanks for looking!
