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Thursday, August 11, 2011

Chicken Wings

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.

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