CHICKEN BRINE FOR SMOKED CHICKEN RECIPES

Name: Easy Chicken Wing Brine Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Yield: 4
Cuisine: American
Ingredients: 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

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

Ingredients

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

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

Ingredients

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

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In America's "Wild West" they make a beautiful ‘al forno’ or ovenbaked dish with sliced sweet potatoes, Yukon potatoes, sage and onion. I took that delicious base and turned it into a great one-tray meal by adding supremes of chicken. You might think it’s unusual to marinate the chicken in brine, but it makes it outrageously soft and juicy. Give it at least 2 hours to marinate, but if you really want the full benefit, overnight is best.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine american
Calories 820 calories per serving

1. For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
2. When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
3. Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
4. Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
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8. Return the tray to the oven to cook for 35 minutes, or until the chicken is golden and cooked through and the potatoes are delicious. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you’re laughing.
9. Serve straight away with nice simple greens or a salad and enjoy.

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From jamieoliver.com
Total Time 2 hours 15 minutes
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Calories 523 calories per serving

1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
6. Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
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12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
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14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

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1. For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
2. When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
3. Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
4. Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
5. Pour the chicken stock into the pan or tray, then put into the oven for 30 minutes so the potatoes can begin to soften and soak up the stock.
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See details

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1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
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7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
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10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
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