Beer Brined Chicken Wings Recipes

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BEER-BRINED BUFFALO WINGS



Beer-Brined Buffalo Wings image

Brining brings out the succulence of poultry, and this quick-brine of salt, beer and brown sugar will intensify the taste of these spicy wings. To make them truly authentic, serve with ranch dressing and crisp celery stalks.

Provided by Jessica Walker

Categories     Appetizer

Time 1h25m

Yield 12

Number Of Ingredients 9

1 tablespoon packed brown sugar
1 tablespoon coarse salt
1 bottle (12 oz) beer
2 lb chicken wings (12)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1/4 cup butter
1/4 cup red pepper sauce

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil.
  • In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
  • In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
  • In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
  • Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.

Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g

EASY CHICKEN WING BRINE RECIPE



Easy Chicken Wing Brine Recipe image

An easy-to-make chicken brine that will make your wings beautifully juicy and tender.

Provided by Ben

Categories     Appetizer     Dinner     Main Course

Time 10m

Number Of Ingredients 6

6 ¼ cups warm water (warm)
½ cup kosher salt
⅓ cup brown sugar
3 tbsp red pepper flakes
2 tbsp ground black pepper
¼ cup cider vinegar

Steps:

  • Pour the warm water into a large container. Add the salt and sugar and stir thoroughly until all particles have dissolved.
  • Add in the red pepper flakes, black pepper and cider vinegar. Mix thoroughly.
  • Carefully place the chicken wings in the brine. Ensure that they are submerged under the surface of the brine. Use a small weight if you need to.
  • Put the entire container in the fridge and leave for 2-4 hours.

BEER-BRINED ROAST CHICKEN



Beer-Brined Roast Chicken image

This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.

Provided by The New York Times

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup kosher salt
2/3 cup packed light brown sugar
4 cloves garlic, lightly crushed
1 leek (white and light green part), quartered
5 sprigs thyme
7 sprigs sage
2 shallots, halved and peeled
3 (12-ounce) bottles lager-style beer
1 whole chicken (4 to 4 1/2 pounds)
1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
1 1/2 pounds fingerling potatoes (or other small potato), cut in half lengthwise
2 cups whole peeled pearl onions
2 tablespoons chopped fresh sage
1 teaspoon freshly grated lemon zest
3 tablespoons vegetable oil
Salt and freshly ground black pepper
3 to 4 sprigs sage
3 tablespoons butter, softened
1 (12-ounce) bottle lager-style beer

Steps:

  • Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
  • Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
  • Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
  • Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
  • Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
  • Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
  • Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.

Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams

BEER-BRINED CHICKEN



Beer-Brined Chicken image

Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.

Provided by diner524

Categories     Whole Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups water
1/4 cup kosher salt (coarse)
1/4 cup brown sugar, packed
2 (12 ounce) cans beer, chilled (or nonalcoholic beer)
1 whole chicken (3 to 3 1/2 lb)
3 teaspoons paprika
1/2 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons vegetable oil (or softened butter)

Steps:

  • Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
  • Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
  • Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
  • Time-Saver Tip:
  • You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.

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