I plan to do a series of chicken wing cooks. Will initially use a low-and-slow indirect technique, followed by hot direct heat to crisp/finish. Is dry brining wings recommended?
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Yes. If you have the time and space, I would also recommend placing the wings on a rack above a drip pan, uncovered in the fridge for several hours. This helps to further dry out the skin.
If you have a Weber kettle and a Vortex, man that gives the ultimate wings! IMHO, of course. Another method is to toss wings in a mixture of kosher salt and aluminum free baking powder.
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
If you are using a dry rub and baking powder, there are two options for that. Low-sodium baking powder, (which I have not tried) or just be careful of the salt content of your rub.
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I like to dry brine them over night, on a elevated rack. I leave them uncovered so that I can get a really nice, crispy skin on them. I toss them in wing dust or sauce after the cooking process to prevent burning. If you are severing with sauce, serve immediately as the sauce will start to soften up the crispy skin.
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I usually dry brine them overnight with salt. I have tried the aluminum free baking powder and I thought it added a slight offputting flavor and texture to the wings. That is just me though. Here is a thread about getting crispy wings using a vortex on a kettle.
I cooked my third try with vortex wings and they're moist and tasty but still not crispy. 20190316_192706[1].jpg Above are the wings with the stuffed jalapeno that made up last night's
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I dry brine when I remember ahead of time. When I dry brine I usually end up with crispier skin as the salt and air exposure helps dry the skin a bit.
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My wife uses the baking soda/ salt thing and into the oven.
Haven't tried an over night brine yet or smoking the wings....she don't trust me smoking her wings yet....
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Baking soda or baking powder?
From Serious Eats:
* It's worth noting here that while baking soda will produce a similar texture, it also adds an unpleasant metallic flavor to the skin, so I wouldn't advise substituting one for the other.
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OPPS!!!!
You are right baking powder not soda....sorry for misinformation
No wonder she don't want me cooking her wings....can't get the recipe right....
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I have grill grates on my gasser and set at medium heat, they do a nice job of browning/crisping the skin. The even radiant heat and frequently turning the wings quickly gets the meat done and skin crisp. I dry brine overnight in the fridge and that is it.
In the picture I have just turned them for the first time after about 3 minutes
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So I've got batch of wings well salted and drying in the fridge tonight. I was thinking of doing them on my Yoder tomorrow, I know it'll get to 500F easy. Is this my best bet, just throw them on the smoker plain and dry brined and then toss in some dry rub or sauce after?
Never done wings outside a deep fryer.
<edit> After cutting up, I squeeze dried them all well with paper towels before salting, hoping that would help get some of the moisture out of the skin.Last edited by DogFaced PonySoldier; May 24, 2020, 08:51 PM.
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Spinaker what he said.
The place I differ is I’ll add a sugarless/burnless rub. But he basically nailed it.
it really depends on the rub and cook. I’d skip the baking powder and go hot n fast as mentioned above.
DogFaced PonySoldier just depends on the rub. Some will burn.Last edited by HouseHomey; May 24, 2020, 09:56 PM.
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Originally posted by HouseHomey View PostSpinaker what he said.
The place I differ is I’ll add a sugarless/burnless rub. But he basically nailed it.
it really depends on the rub and cook. I’d skip the baking powder and go hot n fast as mentioned above.
DogFaced PonySoldier just depends on the rub. Some will burn.
How long do you go on wings if you're going that hot? I've read the 30-20-10 method, but that is for lower, I think in the 325-350 range, I certainly don't want to do that. Oh, and my wings have been separated into drumettes and wingettes, with the wing tips cut off. So I'd imagine they might be a little quicker that way, but maybe not.
Anyone tried a light brushing with oil or ghee or something on the skin after dry brining? I want crispy skin... not sure if anyone has mentioned that is the goal - crispy skin on chicken? I don't know, maybe I'm unique in that way. lol
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For crispy skin leave it alone and pat dry if wet. Start checking about 30 minutes at that high temp.
I move away from methods of time.
I always separate my wing sections. Go hot with airflow. Dry chamber preferred.
I don’t always cook for skin and LOVE a brush of my garlic oil when starting or marinade.
I almost always use gran garlic/onion rather than powder. Goes great with the garlic oil. Yum!
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