BRINED SMOKED CHICKEN WINGS RECIPES

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PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE RECIPE ...



Pickle Brined Fried Chicken With Hot Honey Sauce Recipe ... image

Provided by Kardea Brown

Categories     main-dish

Total Time 2 hours 5 minutes

Cook Time 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

1/4 cup sugar
3 tablespoons white wine vinegar 
2 tablespoons pickling spices 
1 bay leaf 
1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning
2 pounds chicken drumsticks 
2 pounds chicken thighs 
Canola oil, for frying 
2 cups buttermilk 
3 cups all-purpose flour 
1 tablespoon dried dill 
1 tablespoon freshly cracked black pepper 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1 teaspoon sweet Hungarian paprika 
Hot Honey Sauce, recipe follows
1/4 cup honey
3 tablespoons salted butter 
2 tablespoons hot sauce 
1 teaspoon smoked paprika 
1/2 teaspoon cayenne pepper 

Steps:

  • Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
  • When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
  • Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
  • Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
  • Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.

EASY CHICKEN WING BRINE (PLUS THE BEST WAY TO COOK THEM ...



Easy Chicken Wing Brine (Plus The Best Way To Cook Them ... image

Easy wet brined chicken wings, moist, tender and tasty. Seasoned to perfection and grilled on the weber.

Provided by Dean "Schuey" Schumann

Categories     Snack

Total Time 300 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 14

2 lb chicken wings
4 cups water
3 tbsp Kosher salt
¼ cup soya sauce
½ cup brown sugar
3 cloves garlic (crushed)
2 sprigs thyme
2 sprigs rosemary
2 tbsp hot sauce (I used franks Red Hot)
1 tbsp baking powder (aluminum free)
½ tsp Kosher salt
2 tsp garlic powder
¼ tsp black pepper (finely ground)
1 tsp paprika

Steps:

  • Prep the wings by removing any feathers or loose bone pieces.
  • Put 3 cups of the water aside and then combine the rest of the brine ingredients in a saucepan and bring to the boil while stirring.
  • Once boiled, remove from the heat and add the 3 cups of cold water and allow to completely cool before adding chicken wings.
  • Once cooled add wings and brine solution to a large container or zip lock bag and place in the fridge for at least 4 hours or overnight. Turn and or shake up a couple of times during this process.
  • Remove from brine the next day and place on a paper towel and pat dry.
  • Mix up the dry seasoning ingredients and add wings to a large bowl, add half the dry seasoning and toss to coat the wings, then add the rest of the seasoning and toss until all the wings are evenly covered.
  • Get the Weber Kettle set up to cook at a high indirect heat of 465°F using a vortex.
  • Place the wings on the outside of the cooking grate and cook for 30 minutes, turning the lid a third of the way around every 10 minutes during the cook.
  • To Serve

Nutrition Facts : Calories 304 kcal, CarbohydrateContent 7 g, ProteinContent 24 g, FatContent 20 g, SaturatedFatContent 6 g, TransFatContent 1 g, CholesterolContent 94 mg, SodiumContent 1694 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving

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