Author Topic: Wings and an idea  (Read 2511 times)

Offline Consooger

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Wings and an idea
« on: July 19, 2013, 09:46:06 am »
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?
"Telling you to invest in smoking your own jerky because buying it so much was getting way too expensive was the worst thing I could have ever done to us, now look at the monster I have created!" :-)
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Offline tskeeter

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Re: Wings and an idea
« Reply #1 on: July 19, 2013, 09:59:38 am »
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.

Offline Habanero Smoker

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Re: Wings and an idea
« Reply #2 on: July 19, 2013, 01:09:22 pm »
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.


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Offline Ka Honu

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Re: Wings and an idea
« Reply #3 on: July 19, 2013, 03:10:58 pm »
I've brined wings with good results on grill or in oven - haven't tried in smoker.

Offline iceman

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Re: Wings and an idea
« Reply #4 on: July 19, 2013, 04:12:45 pm »
I've brined and smoked them........ But we finish them in the big easy or deep fry them to get the skin crispy again.

Offline Pachanga

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Re: Wings and an idea
« Reply #5 on: July 20, 2013, 03:21:55 am »
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