Hello Rusty! I should have done that. To be honest I am in consistent with wings... I season... I grill or I marinade and grill... I have always wanted to try brining them, so that is how I came up with this video.
Fantastic comparison... I wonder what the results would have been if you dried out the wings a little more... When I cook my wings I smoke them at 300 for 30 minutes, 350 for 30 minutes and I finish them at 425ish for about 15-20 minutes to give them an almost fried look and feel.
I grill spatchcock’d chicken quite frequently. I found that brining for close to 24 hours, rinse and pat dry, then apply rub, place on rack to die dry the skin overnight gives me the best of both worlds. If I marinade, I’ll first let say a chicken thigh cook indirect for a bit, render some excess fat (I do trim them first) then over the coals for a bit of a char.
Howdy Johnny. These results are what I would expect. I read the other comments including Dash's. The techniques of brines, cures ( rubs actually fall into that category but for a short amount of time) and marinades all have a secondary effect in flavoring foods. But their primary purpose is very different. The primary effect is what your noticing. Brines add water in the food. Cures reduce water in the food. And marinades tenderize by breaking down the food with acids. When you understand what you're doing it's easier to modify the technique. So you added water to the meat with the brine( and as a bonus some seasonings also) but also to the skin. To get a crispy skin just give it some burst of high heat at the end and your go9d to go. I don't normally brine chickens but I always brine turkey's. If I was doing just wings though it would be a good idea to brine because wings dry out so easily. This was a great video because your showing why it's important to understand these techniques. What is the primary goal. Well done. Have a great day. I'm back to battling yellow jackets that want the steak I'm trying to film. 👍😂🤣😅😆🐝🐝🐝🥩
@@Viewtoagrill Johnny I applaud you. This is a great example of why I have been saying for several years folks should not use the term "dry brine". It creates unnecessary confusion about these very simple techniques. I suggest you play around some more using this knowledge to "tweak" things. Had you added the rub before putting them in the fridge the skin would have been crisper. Of course it would have dried out the meat more also. But the skin works as a barrier, somewhat protecting the meat some. It's a balancing act, you try, you learn. Someday I'll do a salmon egg bait cure to really show how complicating this can get. Reverse osmosis, the moisture gets pulled out. THEN it gets sucked back in. The fish eggs make for a great visual. But that will have to wait. First I need to finish this Damm grilled steak video, Damm pissed off yellow jackets. Keep up the great work and cross your fingers for me. 😬🐝🐝🐝 Heck I've killed so many yellow jackets with my grill gun I might see if I can include some of that. Love my grill gun. 🔥🔥🔥
Hey Mike. I think the brine works out well. If you want to crisp up the skin just grill it for a bit over direct fire. I didn't do that in this video because I didn't want to do anything extra to any of the wings.
great comparison Johnny. Confession, i have never brined or marinated wings always dry rubbed, i'm going to try to marinate some wings this weekend. Question, do you think taking the brined wings out and letting them sit in the fridge for an additional 2 hours or so uncovered will make a difference in the texture of the skin?
Hey Johnny, I wonder if when you added dry seasoning before cooking if you added some Baking Powder to the seasoning mix, the skin should have rendered better and was more crispy. What do you think? Love the idea of marinading wings. Never tried it but think you convinced me. Thanks!
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I brine overnight. Refrigerate dry the skin for about an hour. Then season with rub. Perfect every time
That is a great way to finish off those wings!
I always dry brine my wings got to have that perfect skin. That little grill can cook a lot of wings!!!
Hello Rusty! I should have done that. To be honest I am in consistent with wings... I season... I grill or I marinade and grill... I have always wanted to try brining them, so that is how I came up with this video.
Fantastic comparison... I wonder what the results would have been if you dried out the wings a little more... When I cook my wings I smoke them at 300 for 30 minutes, 350 for 30 minutes and I finish them at 425ish for about 15-20 minutes to give them an almost fried look and feel.
Hey Dash. I did raise the temp once. 425 though… I will have to try that.
I grill spatchcock’d chicken quite frequently. I found that brining for close to 24 hours, rinse and pat dry, then apply rub, place on rack to die dry the skin overnight gives me the best of both worlds.
If I marinade, I’ll first let say a chicken thigh cook indirect for a bit, render some excess fat (I do trim them first) then over the coals for a bit of a char.
Finishing them off over the coals is the way to go
@@Viewtoagrill Hard to beat. Something like this, I’d use my Kettle grill with a 2 zone setup.
I think all three wings are good, but I still like the ones with the dry rub and the marinade more. Cheers, Johnny! ✌️
Hello Dwayne. Thanks for watching.
I'm glad I came across your channel .... very good review
Hello Supa! I am glad you came across it too. Take care and thanks for watching.
Wings are my favorite chicken pieces. I’ve never brined before.
Hello La Mai. Nice to see you!
Howdy Johnny. These results are what I would expect. I read the other comments including Dash's. The techniques of brines, cures ( rubs actually fall into that category but for a short amount of time) and marinades all have a secondary effect in flavoring foods. But their primary purpose is very different. The primary effect is what your noticing. Brines add water in the food. Cures reduce water in the food. And marinades tenderize by breaking down the food with acids. When you understand what you're doing it's easier to modify the technique. So you added water to the meat with the brine( and as a bonus some seasonings also) but also to the skin. To get a crispy skin just give it some burst of high heat at the end and your go9d to go. I don't normally brine chickens but I always brine turkey's. If I was doing just wings though it would be a good idea to brine because wings dry out so easily. This was a great video because your showing why it's important to understand these techniques. What is the primary goal. Well done. Have a great day. I'm back to battling yellow jackets that want the steak I'm trying to film. 👍😂🤣😅😆🐝🐝🐝🥩
Thanks Victor. I just like trying different things and having fun with BBQ.
@@Viewtoagrill Johnny I applaud you. This is a great example of why I have been saying for several years folks should not use the term "dry brine". It creates unnecessary confusion about these very simple techniques. I suggest you play around some more using this knowledge to "tweak" things. Had you added the rub before putting them in the fridge the skin would have been crisper. Of course it would have dried out the meat more also. But the skin works as a barrier, somewhat protecting the meat some. It's a balancing act, you try, you learn. Someday I'll do a salmon egg bait cure to really show how complicating this can get. Reverse osmosis, the moisture gets pulled out. THEN it gets sucked back in. The fish eggs make for a great visual. But that will have to wait. First I need to finish this Damm grilled steak video, Damm pissed off yellow jackets. Keep up the great work and cross your fingers for me. 😬🐝🐝🐝 Heck I've killed so many yellow jackets with my grill gun I might see if I can include some of that. Love my grill gun. 🔥🔥🔥
Great video! I’ve been cooking a lot of wings lately and will try your brine.
Hey Mike. I think the brine works out well. If you want to crisp up the skin just grill it for a bit over direct fire. I didn't do that in this video because I didn't want to do anything extra to any of the wings.
Hello my friend those Chicken Wing look delicious I am going to try them. Have a great weekend.
Hey Nelson!
Great Job Johnny!! Wings look awesome!!
Thanks!
great comparison Johnny. Confession, i have never brined or marinated wings always dry rubbed, i'm going to try to marinate some wings this weekend. Question, do you think taking the brined wings out and letting them sit in the fridge for an additional 2 hours or so uncovered will make a difference in the texture of the skin?
I think that would help. I did raise the temp once but I wanted to cook these under the same conditions.
Nice content Johnny!
Thanks!
Skin doesnt look crispy enough for my taste. But great methods. I will give it a try.
Hey Jasper. The skin was best on the rub wings.
Hey Johnny, I wonder if when you added dry seasoning before cooking if you added some Baking Powder to the seasoning mix, the skin should have rendered better and was more crispy. What do you think? Love the idea of marinading wings. Never tried it but think you convinced me.
Thanks!
That would be a whole-nother Experiment where are you try to get the crispiest wing.
I never brine, I think it just ruins chicken, all you taste is salt. It's rub or marinade for me.
Try less salt in the brine.