Recipe(tried): Chicken Brined Chicken Wings

CHICKEN BRINED CHICKEN WINGS

I have tried several of the recipes available on the net for brining chicken/chicken parts. I was disappointed with most of them although I got passable results from some of them. This is one I tried for a chicken wing cookoff and everyone went crazy for the end result.

I started with 10 lbs. of whole chicken wings, removed the tips and boiled them in a stock pot to make a stock.

When the tips had cooked for about 1 hour on a medium simmer, I added salt (add to taste, everyone is different)and a bit of brown sugar and brought up to a full boil for a minute to fully dissolve.

Then I drained the mixture and removed and discarded the tips. The solution was refrigerated for 2 hours so the fat could be skimmed off.

When the solution cooled to 40 degrees, the wings were placed in the solution and refrigerated for 10 hours.

To cook them, I battered mine in a mixture of cheap pancake batter mixed 3 parts to 1 with fine ground corn meal mixed with my secret blend of herbs and spices (no offense to the Colonel). Let the wings sit in the dry batter mixture for 20-25 minutes in order to insure that you have a thick, even coating that will not fall off in the hot oil. Then shake off excess and deep fry til done. The batter locks in the juices and the result is phenomenal.

You may choose to prepare as Buffalo wings if you don't want to batter them, they will still be juicy and tasty.

The resulting wings were by far the juiciest and most tender and tasty anyone had ever imagined. I have a golden chicken statue to prove it.