Ruined the Chicken Wings - BBQ Central

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Old 03-31-2008, 12:02 PM   #1
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Ruined the Chicken Wings

So I was all set. I defrosted the last vacuum pack of chicken wings Friday and on Saturday I was ready to prepare them. I first made a brine and then placed the wings in it. I then had to run to the store. I got back late and the wings had been in the brine about an hour too long. Well I proceeded anyway and I knew in the back of my head they were going to be too salty, and they were. I would have been better throwing them out and cooking something else.

Tomorrow I will tell you how I ruined the the pork chops.
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Old 03-31-2008, 12:07 PM   #2
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I'm not a big fan of brining...I know that's not a popular thing
to say, but for chicken, that's a lot of work and extra expense
for a cheap cut of meat. I'm not good at it, maybe if I tasted
some good brined chicken I'd change my mind, but I think
my experiments with brining chicken are done.
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Old 03-31-2008, 12:12 PM   #3
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Quote:
Originally Posted by Captain Morgan
I'm not a big fan of brining...I know that's not a popular thing
to say, but for chicken, that's a lot of work and extra expense
for a cheap cut of meat. I'm not good at it, maybe if I tasted
some good brined chicken I'd change my mind, but I think
my experiments with brining chicken are done.
It is unforgiving for sure. Timing is crucial as well as whether the chicken is cut up or whole. If you go 1 hour with 1/2cu. salt 1/2 cu sugar 1 gal water mix and cut up chicken it is really good, but don't delay taking it out of the brine as the buzzer sounds.
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Old 03-31-2008, 12:27 PM   #4
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with a layer of meat as thin as chicken wings, I would imagine
you could get enough flavor just from a marinade. While I love
grilled wings, I prefer fried ones. My favorite wings are brushed
with Rev Marvin Hot and honey....they are addictive.
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Old 03-31-2008, 12:42 PM   #5
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Quote:
Originally Posted by Captain Morgan
with a layer of meat as thin as chicken wings, I would imagine
you could get enough flavor just from a marinade. While I love
grilled wings, I prefer fried ones. My favorite wings are brushed
with Rev Marvin Hot and honey....they are addictive.
Truth be told, that is how mine got too salty. The rub/marinade I used has salt in it and the combination of lemon juce and the brine and the salt or the rub was way to much.
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Old 03-31-2008, 01:05 PM   #6
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kind of refreshing to hear some honest talk about
techniques here...most boards only have members
which will show off their successes. some of our better
cooks may come along and perhaps provide a remedy
for a problem like this.
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Old 03-31-2008, 01:14 PM   #7
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Quote:
Originally Posted by Captain Morgan
kind of refreshing to hear some honest talk about
techniques here...most boards only have members
which will show off their successes. some of our better
cooks may come along and perhaps provide a remedy
for a problem like this.
Thanks for the replys. I have had more failures than I care to remember, but they are getting fewer as I mainly focus on one or two things and try to get them as best I can.


Find that one thing and stick to it!
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Old 03-31-2008, 01:18 PM   #8
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I tanked a 12 pound turkey one year at Thanksgiving. Pizza and wings for all that year. So don't feel bad about a few wings.
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Old 03-31-2008, 01:24 PM   #9
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I brined some squid for smoking about a month ago and it sucked.. It was like eating salt right off of a spoon... Must be carefull and easy does it....sorry for your loss bro...
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Old 03-31-2008, 01:32 PM   #10
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If you over brine something you can always soak it in cold fresh water for a couple hours, changing the water every thirty minutes. Chicken wings should only need to be brined for 45 minutes to an hour.
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