Brine, Marinade or Rub – Chicken Wing Comparison On a Pellet Grill
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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.
I'm glad I came across your channel …. very good review
I always dry brine my wings got to have that perfect skin. That little grill can cook a lot of wings!!!
Great video! I’ve been cooking a lot of wings lately and will try your brine.
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!
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. 👍😂🤣😅😆🐝🐝🐝🥩
Interesting, never would have guessed the brined wings came out the best. Once again you have given me something to expierement with.
Nice content Johnny!
I think all three wings are good, but I still like the ones with the dry rub and the marinade more. Cheers, Johnny! ✌️
Hello my friend those Chicken Wing look delicious I am going to try them. Have a great weekend.
Skin doesnt look crispy enough for my taste. But great methods. I will give it a try.
I never brine, I think it just ruins chicken, all you taste is salt. It's rub or marinade for me.
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.
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?
Great Job Johnny!! Wings look awesome!!
Wings are my favorite chicken pieces. I’ve never brined before.