Buttermilk Brined Hot Wings Food

BUTTERMILK-BRINED SPICE-RUBBED TURKEY

Steps:

• Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
• Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
• Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

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.

BLAZIN' BUTTERMILK WINGS

Steps:

• 1. In a large bowl, combine buttermilk, wing seasoning and hot pepper sauce. Add wings; toss to coat. Cover in a plastic wrap and marinate in the refrigerator at least 3 hours, preferably overnight. 2. Set up grill for direct cooking over medium-high heat (see page 19). Oil grate when ready to start cooking. 3. Remove wings from refrigerator; let stand at room temperature about 30 minutes. Remove from marinade; discard marinade. 4. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. 5. Serve with bleu cheese dressing, celery sticks and cucumber slices.
• Excerpted from the book, Sandra Lee Semi-Homemade Grilling, by Sandra Lee Copyright 2006 SLSH Enterprises, Inc.

BUTTERMILK BRINED CHICKEN WINGS

Steps:

• Add salt, brown sugar hot sauce and 1/3 of rub and warm water in a 2 gallon ziploc.
• Pour in the buttermilk and add the wings. Marinate 4-14 hour.
• Prepare the grill, drain wings, dust with remaining rub.
• Cook 15 min, turn wings cook until done on indirect heat - 30 min total cook time.

NASHVILLE HOT CHICKEN WINGS

Steps:

• In a large bowl, whisk the buttermilk, pickle juice, salt, pepper and hot sauce together. Add the chicken wings and cover with plastic wrap. Refrigerate for up to 24 hours but for at least 8 hours.
• In a medium bowl, whisk together flour and salt. Set aside. In another medium bowl, whisk milk, eggs and hot sauce together. Set aside. Add a tablespoon or so of wet mixture to dry mixture (this will aid in achieving a craggy crust on your chicken).
• Remove chicken from fridge, line a large sheet tray with paper towel and remove wings onto tray (patting them dry).
• Working in batches, dip wings in flour mixture, making sure you get into all the crevices, dip in wet mixture, making sure chicken is fully coated and dip back into flour mixture, pressing flour onto wings to ensure chicken is completely coated. Repeat with all the chicken wings and place on dry sheet tray or two large plates.
• While chicken comes to room temperature, make Nashville seasoning mixture. In a medium bowl combine cayenne, salt, pepper, chili powder, paprika, garlic powder and brown sugar. Mix to combine and set aside.
• In a large heavy-bottomed pot or Dutch oven, fill pot 1/2 way up with neutral oil. Heat oil over medium heat until a temperature of 375°F is registered on a thermometer.
• Working in batches of 5-8 wings depending on the size of your pot, carefully lower wings into hot oil. Fry until golden brown and cooked through (9-12 minutes), turning occasionally with heatproof tongs or a spider. Remove onto a paper towel-lined plate and sprinkle with salt. Ladle out 1 cup of hot oil into a heatproof bowl and let cool slightly or if using lard, melt in microwave or in a small pot over the stove. Add oil or lard to bowl of Nashville seasoning mixture and whisk. Coat chicken thoroughly in mixture. Repeat with remaining wings.
• Serve wings on a platter with white bread on the bottom and bread and butter pickles on top.

BUTTERMILK FRIED CHICKEN WINGS

Steps:

• Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
• Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
• Let wings sit for 10 to 15 minutes.
• Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.

BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN

Steps:

• In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
• When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
• Preheat oven to 200 degrees F.
• While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
• Take each piece of chicken out of the brine and coat well in the flour mixture. Let rest on a plate, repeat until each piece is coated in flour. Let rest for 5 minutes, then dip each piece back into the flour mixture and let rest again for 5-10 minutes.
• Have a wire rack over a baking sheet prepared on a counter next to your range. Fry your chicken pieces, 2-4 pieces at a time, for about 20-22 minutes. When batch is done, place on prepared wire rack over the baking sheet and put into the warm oven. This will keep the batches warm while you finish frying. Repeat this step until complete.
• Serve immediately.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Pat the chicken wings dry and add them to a large bowl. Drizzle with the buttermilk. For best results, cover and store the chicken in the fridge for 30 minutes to 3 hours. This will tenderize the chicken. I typically marinate for an hour minimum, you can go up to overnight.
• Combine the flour, chicken seasoning, salt and pepper in a bowl large enough to dredge the chicken. Stir and mix well.
• Dredge the chicken in the flour and seasonings. Ensure both sides of the chicken are fully coated. Use a spoon to get areas of the chicken wing that were missed.
• Spray the air fryer basket with cooking oil.
• Add the chicken wings to the air fryer. Do not overcrowd the basket. Cook in batches if necessary. Spray the chicken with cooking oil.
• Cook for 20 minutes on 400 degrees. Stop and flip the chicken every 5 minutes, a total of 4 times.
• Use a meat thermometer and ensure the chicken has reached an internal temperature of 165 degrees. Add additional time if you prefer the chicken is crisper.
• Remove the chicken from the air fryer. Cool before serving.

CRISPY BROWN BUTTER BAKED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Want to make crispy baked wings too? Get recipe HERE. Mix the cornstarch and water together until the clumps are gone. Set to the side. Place the butter in a sauce pan. On medium heat, cook the butter until it foams and browns with a nutty aroma about 3-5 minutes.
• Immediately, add the brown sugar, hot sauce, garlic, paprika and onion powder. Add the buttermilk. Add the cornstarch slurry (optional). Mix until the sauce thickens. Set to the side. See note for storing the sauce.
• If making the sauce for wing. Add the wings to a large bowl. Pour the sauce over the chicken wings and toss to coat.

BUTTERMILK-BRINED HOT WINGS

Steps:

• To make rub: Mix all ingredients in a medium bowl, using a whisk to thoroughly blend. Store leftovers in an airtight container for up to 2 months. Makes 2 1/2 cups. To make wings: Add the salt, brown sugar, one-third of the rub, hot sauce and warm water in a 2-gallon food storage bag. Seal; shake. Add the wings. Pour the buttermilk into bag. Press the air out of the bag. Seal. Refrigerate 4 to 6 hours, turning the bag once or twice. Prepare a grill for indirect medium heat (see note). Drain wings; set on a baking sheet. Coat wings with remaining rub mixture. Place wings on the grill. Cook 15 minutes; turn wings. Cook until wings test done, 30 to 40 minutes, moving to cooler parts of the grill if needed. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium.

BUTTERMILK FRIED CHICKEN WINGS

Steps:

• Rinse wings and pat dry with paper towels.Place wings in a plastic snap or zip bag; add hot sauce and buttermilk, mix, seal and place in refrigerator for two hours or overnight.Combine the flour, smoked paprika, garlic powder, onion powder, Italian seasoning, and Creole seasoning in a bowl and mix with a fork until blended.After chicken is done marinating, pour all contents into another bowl. Add oil to a cast iron or heavy bottomed skillet and heat on medium high until oil is at 350 degrees.In batches, coat wings in seasoned flour, shake off excess, and place in skillet; fry for 5-7 minutes on each side.Once cooked through, place on plate lined with paper towels to soak up oil.Enjoy!