BchrisL
Senior Cook
Instead of brining the chicken wings, I thought to myself: "Myself, soy sauce is really salty so maybe I can use it instead of brine on those wings." So I mixed up a batch of 50/50 olive oil and soy sauce, cut up the wings and
put them in a Zip Lock bag to marinate for a little while.
They are raw here. They are dark because of the soy sauce.
Here they are after two hours at 225F. I then took them out and basted them with some sweet/hot wing sauce and put them in a foil covered metal pan to keep warm until dinner time.