Wings and an idea

[Consooger]

Has anyone ever tried brining wings like a turkey breast? And if so what was the outcome? I'm sitting here gathering my thoughts on defending my wing trophy this year and brainstorming and I just thought of this?

[tskeeter]

Haven't done it, but the salt in the brine should enhance flavor and the water in the brine should help prevent the wings from drying out.  I'd give your idea a try.

[Habanero Smoker]

I haven't done it intentionally, but I bought 10 pounds of frozen wings from Sam's once, and didn't noticed until I got home that they were already brined. With that much skin to surface ratio, I found that the time I smoke/cooked wings brined wings in the Bradley, if you don't cook them at very high temperatures, the wings tend to steam cook. I would use a cooking method where you can utilize a high heat source.

[Ka Honu]

I've brined wings with good results on grill or in oven - haven't tried in smoker.

[iceman]

I've brined and smoked them........ But we finish them in the big easy or deep fry them to get the skin crispy again.

[Pachanga]

I always soak them in buttermilk for 24 hours.  The buttermilk gives them a golden color and crisp skin when fried.  The interior  is juicy and tender.

Pachanga