Poultry Essentials Spicy Brined Chicken Wings Recipes

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the salt to the water, and brine the chicken wings for 3 - 4 hours.
• Remove from the brine rinse, and place on a wire rack, fitted into a baking sheet.
• Place in the refrigerator overnight to air dry.
• Place a rack in the middle position, and preheat the oven to 400f (205c).
• Toss the air-dried wings in a bowl with the grapeseed oil, salt and pepper.
• Place the wings on a parchment-lined baking sheet, fitted with a wire rack.
• Place the wings in the preheated oven, and bake until beginning to brown, about 35 - 40 minutes.
• While the wings are baking, add all the sauce ingredients to a small saucepan, over medium-low heat.
• Cover and allow to simmer for 20 minutes.
• Remove from heat, and strain, to separate the solids from the sauce.
• Return the strained liquid to the pan, and place over medium heat.
• Allow to simmer until it begins to thicken, about 5 - 8 minutes.
• Chef's Note: The consistency of the sauce should be like maple syrup.
• Remove the wings, and toss with the sauce.
• Place the wings back on the baking sheet, and return to the oven for 5 - 7 minutes.
• Chef's Note: Halfway through the baking process open the oven, and brush with the remaining sauce.
• Bake until the wings are a golden brown.
• PLATE/PRESENT
• Serve while still nice and warm. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE SAUCE (OPTIONAL)
• 4. If you are making the sauce, add all of the ingredients together, and reserve.
• 5. THE WINGS
• 6. Add the flour, paprika, pepper, and salt together, and then toss with the wings.
• 7. Add to the basket of your air fryer.
• 8. Set the temperature of the air fryer to 375f (190c), add the chicken wings and cook for 28 minutes.
• 9. After 14 minutes, shake the basket and continue cooking.
• 10. After the 28 minutes, shake the basket of wings, increase the temperature to 400f (205c), and cook for an additional 5 minutes.
• 11. PLATE/PRESENT
• 12. Remove from the air fryer, and serve with the optional sauce, or whatever sauce you prefer. Enjoy.
• 13. Keep the faith, and keep cooking.

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

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.

Steps:

• PREP/PREPARE
• For this recipe, you will need a rimmed baking sheet, lined with parchment paper, and a wire rack. The rack is optional; however, it gives the chicken a crisper crust on the bottom.
• Brining the Chicken: There are times when brining is not necessary, and other times when it is advisable. When I oven back chicken, I usually brine. A standard brine for boneless, skinless chicken breast would be about 2.5 tablespoons of salt dissolved into a quart of cold water, then immerse the breast for about 45 minutes, but no more. FYI: I you do choose to brine the chicken, then do not add the salt to the spice rub.
• Gather your ingredients (mise en place).
• Add all of the ingredients together for the spice rub, and reserve.
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Cut the chicken in half, lengthwise.
• Coat with the grapeseed oil, and sprinkle the spice rub on both sides of the chicken.
• Place on a parchment-lined baking sheet, fitted with a wire rack (if using).
• Place into the preheated oven, and bake until cooked through, and the spices are nice and brown, about 18 - 22 minutes.
• PLATE/PRESENT
• Rest the chicken for about 5 minutes, then slice and serve. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.