Party Essentials My Best Brined Chicken Wings Recipes

POULTRY ESSENTIALS: SPICY BRINED CHICKEN WINGS

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.

PARTY ESSENTIALS: MY BEST BRINED CHICKEN WINGS

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.