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Started By
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Smoked chicken wings?
Posted on 9/21/19 at 4:47 am
Posted on 9/21/19 at 4:47 am
I’ve done them many times before and they turn out really good, wanting to change it up a little. Just wondering if anyone brines their wings? Thoughts, pros and cons?
6
Posted on 9/21/19 at 4:59 am to shallowminded
How long do you brine wings? Five minutes?
Posted on 9/21/19 at 5:15 am to Treacherous Cretin
I’ve read over night, or a couple hours.
Posted on 9/21/19 at 6:38 am to shallowminded
Smoke them, let them cool, then fry em up and toss in sauce. Thats how TBT does over here.
Posted on 9/21/19 at 6:45 am to Gaston
Def how TJ ribs does them and they’re fantastic
Posted on 9/21/19 at 7:26 am to shallowminded
quote:
brines their wings?
Just season them an hour or two before you want to put them on the smoker. Overnight may be overkill for wings.
Eta:
quote:
Smoke them, let them cool, then fry em up and toss in sauce.
This is the best technique if you want to render the skin more palatable.
This post was edited on 9/21/19 at 7:36 am
Posted on 9/21/19 at 7:35 am to BigDropper
Is that a Stump's smoker in your avi?
eta: sorry for the hijack....season an hour before. Smoke then flash fry.
eta: sorry for the hijack....season an hour before. Smoke then flash fry.
This post was edited on 9/21/19 at 7:37 am
Posted on 9/21/19 at 7:42 am to GeauxTigers0107
quote:
Stump's smoker
It's very similar to Stumps's gravity fed smoker. Built by Scott Smith out of Acworth, GA. Southern Q Smokers & Trailers.
Posted on 9/21/19 at 7:50 am to BigDropper
Posted on 9/21/19 at 8:23 am to shallowminded
An 8 hour brine, 2 hour smoke, 2 minute fry will change ya life.
Posted on 9/21/19 at 9:02 am to CHEDBALLZ
I’ve got them in the brine now. Going to smoke for two hours, then remove the place setter and crisp them up on some high heat.
Posted on 9/21/19 at 10:41 am to shallowminded
I posted a thread last week asking about smoking wings on a gas grill. There was a lot of great feedback in there that I used and it turned out really, really good. I think the brine posts vs. not brine posts was about half and half.
F&DB really came through for me on that one.
F&DB really came through for me on that one.
Posted on 9/21/19 at 11:00 am to Gaston
Tossed in sauce is like sprinkling Tony's on crawfish in the cooler.
Posted on 9/21/19 at 2:30 pm to shallowminded
I’ve done wings every which way there is. The last few months I’ve been brining my wings overnight. My favorite way so far. You can’t “over brine” them.
Rinse them after the brine and pat dry. I season them for an hour or so before cooking them on indirect heat. I’ll then flash dry and toss in liquid or skip the flash dry altogether.
Can’t go wrong with brined wings. I make a gallon of brine at a time and keep in old milk jug in fridge so I always have some ready to go for wings and pork chops.
Rinse them after the brine and pat dry. I season them for an hour or so before cooking them on indirect heat. I’ll then flash dry and toss in liquid or skip the flash dry altogether.
Can’t go wrong with brined wings. I make a gallon of brine at a time and keep in old milk jug in fridge so I always have some ready to go for wings and pork chops.
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