The trick is to smoke the meat and not make the meat smoke
BEER-BRINED WINGS II
Date:May 29, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The brine used: minced garlic, water, red pepper flakes, sugar, Kosher salt and beer.
The branding gradients were added to a small sauce pan and…
… heated to a boil on the stove.
The brine was allowed to cool to 40 degrees.
The chicken and in brine are in a brining/marinade dish which went into the fridge for 12 hours. I flipped the dish every hour or so to help distribute the brine.
The chicken pieces were removed from the brine, placed on a rack on a sheet pan and air dried in the refrigerator for one hour.
The ingredients for the wing sauce consisted of: butter, hot sauce and Worcestershire sauce.
The first step was to melt the butter.
That and the other ingredients were added, the sauce was brought to light boil and then kept on low heat until the wings were ready.
Just like the other time I get these wings, I removed the hot grill grate from the Egg and landed on a sheet pan. This allowed me to keep the lid down on the Egg while I was arranging the chicken pieces.
Not having to worry about the lid being open allowed me to take my time and arrange the pieces at my leisure. Not having to work over a hot grill was also a bonus.
The wings are back on the Egg. This time around I use the Adjustable Rig in the Rig Extender to give me a 13 inch grill grate upon you in the dome.
The chicken cooked for 15 minutes at which time I removed the shelf and flipped the pieces. I evidently had some flareups in the front right corner since these pieces were darker than the rest.
After the second side cooked for 15 minutes I remove the grate from the grill and placed the wings in a large bowl so I could toss them with the wings sauce.
The Wings went back on the grill for a final 3 minutes to help set the sauce.
Time to eat! The wings were served with some shoestring fries.
The wings tasted the same as the first time I made them, but there was a difference in the skins. The skins were evenly caulked and were noticeably more crispy cooked high and the dome.
Just as before the wings had a great flavor and were moist from their time in the brine. And as mentioned, this time around they had an even crispier skin. Still not as crispy as deep-fried, but close.
These wings were almost as crispy as a deep-fried wing with the bonus of the addition of woodsmoke which you can only get when grilling.
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This was the first recipe I made from The Kamado Smoker & Grill Cookbook despite having owned.it for nearly a year now. This recipe imtrigued me more for the technique than the recipe. The recipe had you cook these wings raised direct. The wings were brined for a minimum of 2 hours, I ised a 4 hour marinade. Then the wings were removed from the brine and air dried in a wire rack set into a sheet pan and refrigerated for an hour. Meanwhile the Egg was set up for raised direct grilling at 375 degrees. The wings were seasoned with Garlic-Pepper seasoning and then were grilled for 15 minutes per side. The wings were removed and tossed with a Buffalo hot sauce, after which they were returned to the grill to crisp up the skin. These wings were excellent. Betwen the marinade and cooking them on the Egg, the wings were very moist. The raised direct cooking insured they were evenly cooked and had a somewhat crispy skin, The Buffalo based sauce gave them great flavor.
The Kamdo Smoker & Grill Cookbook: Beer-Brined Chicken - eBook