poultry essentials: spicy brined chicken wings

How To Make poultry essentials: spicy brined chicken wings

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  Step 1
  PREP/PREPARE
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  Step 2
  What will you need? You will need two bowls, one to mix the hot sauce brine, and another for the dry spices. In addition, you will need a baking sheet, and if you have a wire rack that would be excellent.
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  Step 3
  What to serve with it? These are chicken wings, so you could do celery sticks, maybe another veggie, or just enjoy them on their own with a few frosty cold ones.
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  Step 4
  How to store it? These are not designed to be stored, but to be eaten. If you save them, they will taste good, even after a day or two, but the crust will be a bit soggy. To solve that problem, take them out of the fridge, allow them to come up to room temperature, place in a 350f/175c, for about 10 – 12 minutes, then pop them under a broiler for about 60 seconds per side. Keep an eye on them, because they can burn quickly.
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  Step 5
  Hot Sauce Here is a list of some of the brands you can get in most grocers in the United States, listed in order of popularity: 1. Frank’s Red Hot 2. Huy Fong Sriacha 3. Cholula 4. Texas Pete 5. Tapatio 6. Tabasco 7. Burman’s 8. Louisiana Hot Sauce 9. Valentina 10. Crystal Each one of these will bring its own unique flavor to the brine. I chose Cholula for this particular batch.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 7
  Mix up the brine ingredients.
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  Step 8
  Mix up the dry ingredients in another bowl.
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  Step 9
  Add the wings and allow to brine for two hours, but not more than four. I usually go the full four hours for a deeper, spicier flavor.
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  Step 10
  Remove from the brine, shake off any excess, then toss them with the dry ingredients, and place on a baking sheet, fitted with a wire rack (if you have one)
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  Step 11
  Let the wings rest for about 30 minutes.
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  Step 12
  While the wings are resting, place a rack in the middle position and preheat the oven to 375f/190c.
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  Step 13
  Place the wings in the preheated oven, and bake, turning every twenty minutes, until nice and browned, about 40 – 60 minutes.
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  Step 14
  If you put the wings on a wire rack, you will not have to turn them over.
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  Step 15
  PLATE/PRESENT
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  Step 16
  Remove from the oven, brush with some hot sauce (optional), and serve as is, or with a dipping sauce. Enjoy.
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  Step 17
  Keep the faith, and keep cooking.
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  Step 18
  Namasté
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