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

[got14u]

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 ?????

 

[smokebuzz]

you can, wont hurt nothing. I useally smoke them a little hotter at 300 or so, dont take long to get them done.

 

[got14u]

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

 

[smokebuzz]

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.

 

[travcoman45]

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.

 

[creative rock]

What he said! :D
I like them both ways, and what better way to add something than to do it while you sleep!

Matt
aka Rocky

 

[tn_bbq]

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.

 

[the dude abides]

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.

 

[chisoxjim]

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.

 

[bigbaldbbq]

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.

 

[wutang]

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.

 

[creative rock]

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
Matt
aka Rocky