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Wings
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<blockquote data-quote="TboneD" data-source="post: 5455786" data-attributes="member: 15160"><p>Never have seen the need to brine wings but I can see how it could keep the "drummette" part moist. Only time I brine, wet or dry, is when cooking breast or split birds.</p><p></p><p>Like Mud Creek said, the Vortex in a Weber kettle is hard to beat for simple and fast if not smoking. Sometimes I miss my Weber kettles. As mentioned on the recent thighs thread though, best wings possible are going to be smoked on an offset smoker and then deep fried. And one of these days we're gonna do it!</p></blockquote><p></p>
[QUOTE="TboneD, post: 5455786, member: 15160"] Never have seen the need to brine wings but I can see how it could keep the “drummette” part moist. Only time I brine, wet or dry, is when cooking breast or split birds. Like Mud Creek said, the Vortex in a Weber kettle is hard to beat for simple and fast if not smoking. Sometimes I miss my Weber kettles. As mentioned on the recent thighs thread though, best wings possible are going to be smoked on an offset smoker and then deep fried. And one of these days we’re gonna do it! [/QUOTE]
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