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Brining wings?

 
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Jeb'sQ
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Joined: 08 Apr 2010
Posts: 59
Location: Manchester, TN

PostPosted: Tue Feb 08 11 2:02 am    Post subject: Brining wings? Reply with quote

What kind of ratio do people use when brining wings, and how long? I used 1 cup kosher salt, 1/2 cup brown sugar in a gallon of water for 24 hours, and they turned out overly salty.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Feb 08 11 2:36 am    Post subject: Reply with quote

Wings, drummers, thighs don't need much more than 2 or 3 hours IMO, you can also cut back on the salt some, I like to match salt and sugar quantities.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Feb 08 11 3:21 am    Post subject: Reply with quote

I never brine wings. I cut the tips off, leaving the flat and the drummie attached, rub and smoke @ 300-325 till done.
Hit 'em with 1 part Franks and 1 part Real butter.
Now that's some good eatin' right there.
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Hotforteacherbbq
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Joined: 26 Dec 2008
Posts: 76
Location: Northeast, Ga

PostPosted: Thu Feb 10 11 2:11 am    Post subject: Reply with quote

With that brine, I would't go over 2 hours. Good luck!
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