Ruined the Chicken Wings

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BchrisL

Senior Cook
Joined
Feb 17, 2008
Messages
314
Location
Northern Virginia
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. :oops: :cry:

Tomorrow I will tell you how I ruined the the pork chops. :roll:
 
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.
 
Captain Morgan said:
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.
 
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.
 
Captain Morgan said:
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.
 
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.
 
Captain Morgan said:
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.

:LOL: :LOL: :LOL: 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.

jackpalanceincityslickehh2.jpg

Find that one thing and stick to it!
 
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...
 
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.
 
Bad deal. But like larry said, soak it a few times to coverup the over brine.

Try brining it in a couple of large cans of low sodium chicken broth. I left some in there over night(8hours) and it was not too salty and stayed nice and juicey when cooked to the proper temp. And it tasted like chicken!
 

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