BCM....wings

[1WVU]

@backcountry mounty do you brine wings before cooking? If so how long? I've got a couple of ribs in the smoker but my daughter wants wings. Thought about brining them and putting them on the grill but wanted the experts opinion. Thanks

 

[backcountry mounty]

i don't brine them, buddy. For me the allure of a great wing is crispy skin. I think you lose a little bit of that when you brine chicken....

 

[1WVU]

Gotcha, thanks.

Smoked some whole birds on Thursday for some of our hourly guys and used your brine. Got rave reviews. Probably the best chicken I've cooked. Used a new smoker and it crisped the skin beautifully

 

[backcountry mounty]

Good. Have you ever used sazon y achiote for your wings? It is in the Central American section of grocery stores.

http://www.cubanfoodmarket.com/mm5/graphics/00000001/GY-SZONlg.jpg

 

[JLW71073]

I know, I'm late to the game here but thought I would add....

I don't brine either and for the same reason as BCM. I love grilled wings, maybe as much as deep fried. I like to use a dry rub, cook them on the heat to get a little char and then finsih by dunking a couple of times in a wing sauce.

Lately, on Sunday's I have been cooking bone-in quarters in similar fashion but without the wing sauce. The wife then pulls the chicken and we eat it throughout the week.

 

[1WVU]

Good. Have you ever used sazon y achiote for your wings? It is in the Central American section of grocery stores.

http://www.cubanfoodmarket.com/mm5/graphics/00000001/GY-SZONlg.jpg

Ive used something along those lines before that you suggested but don't recall if it was this exact product.

My daughter loves sweet wings so I typically run them with my basic BBQ rub and toss them in a sweet sauce.