Thursday, August 11, 2011
I think everyone I know likes chicken wings. One of the methods I use to make sure they are juicy and tasty is to brine them. In fact I have some in a nice brine right now for later. I do use my deep fryer but you could also use an oven. I do not recommend a microwave unless you are just heating them up. Regardless of your cooking method, brine adds a lot of flavor. I use kosher salt and warm water. Once the salt is dissolved, I will add some herbs and garlic depending what the final finish is. Dissolve all of your seasons and then pout over the wings in a freezer bag set in bowl. Place the wings in fridge for at least 6 hours. Turn the bag over a few times to make sure that all the wings get some seasoning. When you are ready to cook - drain and pat the wings dry. Whatever method you use make sure the wings are done to the right temperature.