Brined & Smoked Wings

[HoustonRaven]

Good morning everyone!

I am a noob here and am looking to break in my new smoker this Saturday with brined and smoked wings. Anyone have a recipe they'd care to share? I will be feeding six people but the wings will be more of an appetizer.

Thanks, y'all!

[Richtee]

For a brine? I’d say order some of mine..but..heh... it’s a little late. Actually I could get it to TX if ya ordered today. But here

1 gallon water- or 1 bottle white wine and enough water to make a gallon
.75 cup Kosher salt
.75 cup brown sugar
2 tablespoons each onion powder, thyme, rosemary and celery salt.

Brine for 6-8 hours.

[jwbtulsa]

Wings may be fatty enough that they don't need brining. Lots and lots of ways to season/ flavor them. I use a hot Whang/Smitty's combo but they are a too hot for most. Spritz occasionally with something tangy/acidic. Rich recommends water and vinegar. Basalmic can be good but carful not to burn. 50-50 water and Cholula gives a nice Tex mex touch.

[HoustonRaven]

For a brine? I’d say order some of mine..but..heh... it’s a little late. Actually I could get it to TX if ya ordered today. But here

1 gallon water- or 1 bottle white wine and enough water to make a gallon
.75 cup Kosher salt
.75 cup brown sugar
2 tablespoons each onion powder, thyme, rosemary and celery salt.

Brine for 6-8 hours.

Much thanks. I bookmarked your site!

Are the thyme and rosemary fresh or dried?

[Richtee]

Are the thyme and rosemary fresh or dried?

Dried is fine... Don’t be afraid to round those tablespoons either.

[Richtee]

Yeah... brining wings is mainly for the flavor aspect... but won’t hurt them moisturewise. Gets you some extra doneness without drying too... so take ‘em to 175 or so...no problem.

[SMOKE FREAK]

Yeah wings dont need brine...They be just fine with out...

[jwbtulsa]

Ya know the best things about wings? They are a hell of a lot better when you get to just sit around the fire, drink in hand, while someone else cooks for you!

[SMOKE FREAK]

Ya know the best things about wings? They are a hell of a lot better when you get to just sit around the fire, drink in hand, while someone else cooks for you!

I dont get it...

For me I like to sit around the fire with beer in hand while I cook the wings...

[barkonbutts]

I dont get it...

For me I like to sit around the fire with beer in hand while I cook the wings...

X2...

Brine unbrined... wings are good... just make sure the skin is not rubber.... high heat at the end!

[HoustonRaven]

Brining anything brings 20% more moisture to it. Smoking removes about 20% of the foods moisture. So outside of the flavor, there's a moisture aspect to consider. At least, that was my thinking anyway.

I had brined and smoked wings two months ago at a Q place outside of Austin and they were fantastic.

[DDave]

Brining anything brings 20% more moisture to it. Smoking removes about 20% of the foods moisture. So outside of the flavor, there's a moisture aspect to consider. At least, that was my thinking anyway.

Depends on the cut and how you cook it. Pork shoulder versus pork loin/tenderloin for instance. Not much benefit moisture wise in brining a pork shoulder. And you'd have to work pretty hard to dry one out. Now pork loin or tenderloin is a different story.

Same with chicken. Breasts benefit greatly moisture wise from brining. Thighs and wings . . . not so much.

Or tri tip. No need to brine or marinate to have a nice juicy tri tip. My favorite example . . . did one for a little get together awhile back. My sister-in-law says "Wow, the meat was so juicy, what did you marinate it with?" I told her I did not marinate it. "Where did all the juice come from?" she asks.

"Um . . . the meat."

[chisoxjim]

a little buttermilk brine for wings never hurts.

[HawgHeaven]

a little buttermilk brine for wings never hurts.

I love soaking stuff in buttermilk...

[DDave]

a little buttermilk brine for wings never hurts.

Mmmm . . .

Sounds delicious.