PARTY ESSENTIALS: MY BEST BRINED CHICKEN WINGS
This is my most requested recipe for making chicken wings, and as we move towards the Superbowl, I have about 12 dozen of these to make... The secret is in the brine, and the finishing sauce... But we will talk more about that in the recipe. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 2h40m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the beer, coconut sugar, and salt to a saucepan over medium heat, and whisk together.
- 4. Allow the mixture to come up to a simmer, and then continue simmering for five minutes.
- 5. Remove from the heat, and add the vodka, if using.
- 6. Chef's Note: The vodka is totally optional; however, it helps to mellow the sauce. Plus, if you drink enough of it... It helps to mellow you out.
- 7. Cover and place into the fridge, until completely cool, about 1 - 1.5 hours.
- 8. Add the wings to the brine, cover and return to the fridge for a minimum of one hour, or overnight.
- 9. Chef's Tip: Do this part the evening before the party... you will love the additional time they spend in the brine.
- 10. Remove from the brine, and discard the liquid.
- 11. Chef's Tip: DO NOT drink the beer brine. I know that it is tempting, because... Well, it is beer. So, suck it up buttercup, and throw it down the drain.
- 12. Place a rack in the middle position, and preheat the oven to 400f (205c).
- 13. Line a baking sheet with parchment paper, and add a wire rack.
- 14. In a paper or plastic bag, add a bit of salt and pepper to the flour, add the wings and shake.
- 15. Chef's Note: You just want a dusting of flour... nothing more.
- 16. Add the dusted wings to the baking sheet, and place into the preheated oven until golden and crispy, 40 - 45 minutes.
- 17. Place in a large bowl and lightly, lightly toss with some wing sauce.
- 18. Chef's Tip: Do not drown the wings in sauce... just a light toss until they are coated. Then serve more sauce at the table.
- 19. Chef's Note: You can use any sauce you please; however, this is my sauce of choice: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-the-best-chicken-wing-sauce.html?r=1
- 20. PLATE/PRESENT
- 21. Serve with some celery sticks, and some wing sauce, ranch dressing, blue cheese dressing... or all three. Enjoy.
- 22. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY BRINED CHICKEN WINGS
Bored last night... went into the walk-in and found all these vacuum-sealed bags of frozen chicken wings... YES. So, here is another variation on chicken wings. We will be doing some brining, boiling, and baking. Then tossing the wings into an awesome sauce. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Gather your ingredients (mise en place).
- Add the stock to a bowl, dissolve the salt, and add the pepper flakes. Then, add the chicken wings.
- Cover and place in the fridge for 2 or 3 hours.
- Add the wings and brine to a saucepan.
- Bring up to a boil, and then continue to boil for 2 - 3 minutes.
- Remove from the brine, pat dry, place them on a parchment-lined baking sheet fitted with a wire rack, and let them dry out for about 30 minutes.
- While the wings are drying out, place a rack in the lower position, and preheat the oven to 400f (205c).
- Add the wings to the preheated oven, and bake until golden, 12 - 18 minutes.
- While the wings are baking, add the sauce ingredients to a saucepan.
- Bring to a simmer, and reduce by about half, or until thickened, 8 - 10 minutes.
- PLATE/PRESENT
- Toss in the sauce and serve while nice and hot. Enjoy.
- Keep the faith, and keep cooking.
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