Poultry Essentials Spicy Brined Chicken Wings Recipes

EASY CHICKEN WING BRINE RECIPE

Steps:

• Pour the warm water into a large container. Add the salt and sugar and stir thoroughly until all particles have dissolved.
• Add in the red pepper flakes, black pepper and cider vinegar. Mix thoroughly.
• Carefully place the chicken wings in the brine. Ensure that they are submerged under the surface of the brine. Use a small weight if you need to.
• Put the entire container in the fridge and leave for 2-4 hours.

SIMPLE CHICKEN BRINE

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

POULTRY ESSENTIALS:CRISPY OVEN-BAKED CHICKEN WINGS

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the salt to the water, and brine the chicken wings for 3 - 4 hours.
• Remove from the brine rinse, and place on a wire rack, fitted into a baking sheet.
• Place in the refrigerator overnight to air dry.
• Place a rack in the middle position, and preheat the oven to 400f (205c).
• Toss the air-dried wings in a bowl with the grapeseed oil, salt and pepper.
• Place the wings on a parchment-lined baking sheet, fitted with a wire rack.
• Place the wings in the preheated oven, and bake until beginning to brown, about 35 - 40 minutes.
• While the wings are baking, add all the sauce ingredients to a small saucepan, over medium-low heat.
• Cover and allow to simmer for 20 minutes.
• Remove from heat, and strain, to separate the solids from the sauce.
• Return the strained liquid to the pan, and place over medium heat.
• Allow to simmer until it begins to thicken, about 5 - 8 minutes.
• Chef's Note: The consistency of the sauce should be like maple syrup.
• Remove the wings, and toss with the sauce.
• Place the wings back on the baking sheet, and return to the oven for 5 - 7 minutes.
• Chef's Note: Halfway through the baking process open the oven, and brush with the remaining sauce.
• Bake until the wings are a golden brown.
• PLATE/PRESENT
• Serve while still nice and warm. Enjoy.
• Keep the faith, and keep cooking.

PARTY ESSENTIALS: MY BEST BRINED CHICKEN WINGS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the beer, coconut sugar, and salt to a saucepan over medium heat, and whisk together.
• 4. Allow the mixture to come up to a simmer, and then continue simmering for five minutes.
• 5. Remove from the heat, and add the vodka, if using.
• 6. Chef's Note: The vodka is totally optional; however, it helps to mellow the sauce. Plus, if you drink enough of it... It helps to mellow you out.
• 7. Cover and place into the fridge, until completely cool, about 1 - 1.5 hours.
• 8. Add the wings to the brine, cover and return to the fridge for a minimum of one hour, or overnight.
• 9. Chef's Tip: Do this part the evening before the party... you will love the additional time they spend in the brine.
• 10. Remove from the brine, and discard the liquid.
• 11. Chef's Tip: DO NOT drink the beer brine. I know that it is tempting, because... Well, it is beer. So, suck it up buttercup, and throw it down the drain.
• 12. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 13. Line a baking sheet with parchment paper, and add a wire rack.
• 14. In a paper or plastic bag, add a bit of salt and pepper to the flour, add the wings and shake.
• 15. Chef's Note: You just want a dusting of flour... nothing more.
• 16. Add the dusted wings to the baking sheet, and place into the preheated oven until golden and crispy, 40 - 45 minutes.
• 17. Place in a large bowl and lightly, lightly toss with some wing sauce.
• 18. Chef's Tip: Do not drown the wings in sauce... just a light toss until they are coated. Then serve more sauce at the table.
• 19. Chef's Note: You can use any sauce you please; however, this is my sauce of choice: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-the-best-chicken-wing-sauce.html?r=1
• 20. PLATE/PRESENT
• 21. Serve with some celery sticks, and some wing sauce, ranch dressing, blue cheese dressing... or all three. Enjoy.
• 22. Keep the faith, and keep cooking.

EASY CHICKEN WING BRINE RECIPE

Steps:

• Gather the ingredients.
• Combine vinegar and pepper flakes.
• Thoroughly dissolve the salt and sugar in water.
• Add the vinegar mixture, white pepper, and black pepper.
• Stir to mix, cover, and store in the refrigerator overnight.
• Place chicken wings in a large nonmetal container.
• Pour the brine mixture over the wings, making sure they are completely covered.
• Cover and place in the refrigerator. Allow the wings to brine for 2 to 4 hours.
• Remove wings and rinse well. Discard any remaining brine.
• Pat chicken dry with a paper towel.
• Apply a seasoning or rub if you like and cook as desired.
• Serve and enjoy.

POULTRY ESSENTIALS: SPICY BRINED CHICKEN WINGS

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Add the stock to a bowl, dissolve the salt, and add the pepper flakes. Then, add the chicken wings.
• Cover and place in the fridge for 2 or 3 hours.
• Add the wings and brine to a saucepan.
• Bring up to a boil, and then continue to boil for 2 - 3 minutes.
• Remove from the brine, pat dry, place them on a parchment-lined baking sheet fitted with a wire rack, and let them dry out for about 30 minutes.
• While the wings are drying out, place a rack in the lower position, and preheat the oven to 400f (205c).
• Add the wings to the preheated oven, and bake until golden, 12 - 18 minutes.
• While the wings are baking, add the sauce ingredients to a saucepan.
• Bring to a simmer, and reduce by about half, or until thickened, 8 - 10 minutes.
• PLATE/PRESENT
• Toss in the sauce and serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ADOBO CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a cast-iron skillet it would be ideal for this recipe. If not, a good heavy-bottomed pan will do nicely.
• 3. Gather your ingredients (mise en place).
• 4. Add the sauce ingredients to a blender, and blend until smooth.
• 5. You could also use a food processor, fitted with an S-blade, or an immersion blender.
• 6. Add the chicken to a large bowl, or Ziploc bag, and pour in the sauce.
• 7. Stick in the fridge for 4 - 6 hours. This will give the ingredients a chance to know each other.
• 8. Remove from the fridge and shake off a bit of the marinade.
• 9. Add the oil to a skillet over medium heat.
• 10. When the oil begins to shimmer, add the chicken.
• 11. Cook, occasionally stirring until the chicken loses it pink, about 3 - 4 minutes.
• 12. Increase heat to medium high and cook until the chicken begins to brown in spots.
• 13. There is a trick to this. You want to use a stir/stop method. You stir the chicken and then let it sit and remain in contact with the bottom of the hot pan until it begins to brown... then stir. Stir/Stop, Stir/Stop, until the chicken is cooked through and has yummy crispy bits, about 4 - 5 minutes.
• 14. You want to give the chicken plenty of room so that it browns and does not just sit there and steam. So, if you have a small skillet, you may have to do it in batches.
• 15. PLATE/PRESENT
• 16. Serve it up over rice, or as a taco filling; even a casserole. Enjoy.
• 17. Keep the faith, and keep cooking.