Brining Your Chicken Wings
- Brine your chicken wings overnight.
- Buttermilk makes an excellent brine! Cover the wings with buttermilk and refrigerate overnight.
- Or add 1 cup salt, 2/3 cup vinegar and your favorite spices to 2 gallons of water and brine overnight.
- Pat dry before cooking.
Grilling Chicken Wings
- Keep the heat low. The skin on wings burns quickly.
- Try to keep the heat around 350 degrees F and cook until the wings are a deep mahogany color - about 30 minutes.
- While grilling, brush the wings with your favorite sauce every 5 minutes.
Smoked Chicken Wings
- Cook in a closed smoke filled container with your favorite wood chips.
- Cook at 200 to 220 degrees F for about 2 hours.
- Smoked wings will be very flavorful and fall-off-the-bone tender.
- If you like crispy wings, see the section on frying or grilling.
Oven Roasted Chicken Wings
- Place a wire rack on the bottom of a baking pan so the wings don't touch the pan.
- Bake at 375 degrees F. for 30 minutes, baste with your favorite sauce, then flip.
- Bake an additional 20 minutes, then baste with your favorite sauce or rub.
- Bake an additional 10 minutes.
Braising Chicken Wings
- Fill the bottom of a heavy stock pot with a single layer of wings.
- Add enough sauce to barely cover the wings.
- Bring to a boil.
- Cover and simmer for about 30 minutes or until the sauce reduces to form a thick glaze.
Frying Chicken Wings
- Fry for 15 minutes at 225 degrees F.
- Remove wings from oil.
- Raise oil temperature to 375 degrees F.
- Fry wings for an additional 3-5 minutes until golden brown.
- Frying will make your wings crispy on the outside and tender on the inside!
Tossing Cooked Wings in a Dry Rub or Sauce
- If using a dry rub, place your chicken wings in a large bowl with some melted butter and shake.
- If using a sauce, place your chicken wings in a large bowl and toss. Let the wings sit for 5-10 minutes so the sauce can thicken and caramelize.
Serving Chicken Wings
- We always provide several kinds of dipping sauce to suit everyone's taste.
- Best served with something crunchy like celery, carrots or jimaca.