I would like to tell you about some chicken wings I made this weekend. They were the hit of a party.

[Stinky The Clown]

The simplicity of making them is amazing.

I got some fresh wings and sectioned them. Then I brined them in salt and brown sugar for about an hour, removed them and patted each one dry.

Onto a slow fire on the grill. I turned them every ten minutes or so until they were nice and evenly golden and the fat had melted out pretty much. The skin was nice and crispy.

The sauce was a 12 oz bottle of Frank's wing sauce and a half a stick of butter. I tossed the wings in it while they were still hot.

I really liked the result, but more importantly, everyone who tried them raved. We're going to another party next week. Totally different people. I will do these again.

[Blues Heron]

1. the whole bottle?

how many pounds of wings? No grill here but I have cast iron and a stove so.... I'm thinking fry then coat... thanks for the brine tip...

[Stinky The Clown]

4. We started with 20 very large whole wings. I forget the weight, but it was a lot.

So, yes, we used the whole 12 oz bottle. There was maybe 3 oz left over that we just tossed out. The wings were well coated but not dripping.

[Retrograde]

2. I like them braised

Alton Brown had a good procedure, which we modified: braise them in a slow oven for about an hour, then finish at high heat. Better than any ones I've had in Buffalo.

The best sauce I've made was a basic what's-in-the-house: a mixture of butter, tabasco, and Tapatio sauce - I just kept adding things and tasting until it tasted right.

Even though I go to Buffalo a few times a year I haven't been able to bring back any sauce: I don't want them in my checked bag, TSA won't let me bring them on board and the place at the airport that sells the Anchor Bar sauces usually isn't open when I'm in the airport.

[Stinky The Clown]

5. We actually thought about doing them that way, but . . . . .

Grilling gives the added benefit of that hint of smokiness. It also allows the grease to melt off the wings as they cook.

[pengillian101]

3. Then I brined them in salt and brown sugar for about an hour - question.

Salt and brown sugar is a rub, no? To have a brine, there is liquid, or am I mis-reading or misunderstanding something? Is water involved?

This recipe sounds very good! You made my tummy growl with that pic!

[Stinky The Clown]

6. Yes, water was involved.

Brining, traditionally, involved salt dissolved in water and the meat soaked in that for an extended period of time. You can also "dry brine" which is nothing more than applying salt to the surface of the meat and allowing it to stand in that state for an extended period.

In both cases, the salt draws the moisture out of the meat and then soaks back in, carrying the salt and moisture back to the center of the meat. It could be used to simply moisturize and salt the meat, but it can do so much more.

If you have water soluble flavors, they get carried back in by the brine as it returns to reinfuse the meat. Now you have to be careful. Most flavor agents are oil soluble and won't carry back by brining. Most herbs, for example, have their flavor in oil soluble molecules. Things like sugar, however, are water soluble and carry back to the meat with ease. Sugar, specifically, has another benefit. It caramelizes, which enhances browning and also contributes greatly to the maillard reaction for better flavor. ( http://en.wikipedia.org/wiki/Maillard_reaction ) I actually think the sugar part of the brine was a key to why these wings tasted so damned good. I use the salt/brown sugar brine on any pork or poultry I grill. An hour or so of brining is all you need for most grillable cuts. Some people brine beef, but I generally don't; I find I like the flavor of beef unscrewed around with. The brined poultry and pork, even after grilling is never, ever dry. We also brine most all poultry before roasting it, too, for the very same reasons.

[pengillian101]

8. Great!

Thanks for the brining lesson, I still learn something everyday :toast:

[The empressof all]

7. I think that's the original Anchor Bar way isn't it

She deep fried them though I think. I grill them on the Forman and dip em in the Franks and butter.

They are good.

[yellerpup]

9. Nothing beats a good wing and those sound about perfect.

The classic sauce and doing them on the grill must have made them really special. And brining. I am a fool for brining. I'm sure your guests were very happy.

Edit for typo

[Lucinda]

10. Thanks for this. I know two wing loving men. I'll pass it along.

Sounds really goood!

[hippywife]

11. They are crazy simple, aren't they?

I bet the grilling added a wonderful dimension to the flavor. I usually bake them and then toss them in a sauce pan with the sauce and butter for a while.

And Frank's is the only sauce for this. I love it because it not only imparts heat, it imparts a spark of flavor that Tabasco really lacks.

Great job, paesan. :hi:

[butterfly77]

12. This is what I am making this evening..

I have been soaking or marinading or whatever you want to call it since early this morning I also added garlic,five seasons.

I will be frying them and then putting them in the oven for a bit. I haven't decide yet if I want to make them sweet&sour or hot..