Wings Or Blades of Glory

It can be difficult for chicken in particular wings to take on any flavour.

Brining is an excellent way to get them to take on flavour, it just takes a bit of time.

There is nothing wrong with throwing on a bit of salt, pepper, sugar and whatever flavour takes your fancy and throwing them on the grill, cooking them indirect to start with and then finish them off on the direct heat will ensure not only are your wings cooked through, they are not cremated. Then lots of your favourite sauce.

If you can, get free range chicken, not only will the wings be meatier and have more flavour you will be supporting farmers that farm.

We are lucky enough to have https://thepantryatmanorfarm.co.uk/collections/local-and-organic-meat as a supplier. These wings are the best. Large, succulent and full of flavour and they smell like meat.

Back to brining.

This makes enough to brine 2.5Kg of meat. It will keep in the fridge in a sealed container until you need it. Once you have put chicken or anything else in it, it needs throwing away. DO NOT what ever you do be tempted to re use brine. 2 reasons. It will have lost a lot of its salt and purpose and it will have raw chicken in it.

• 250g White wine or cider vinegar
• 200g Good quality salt.
• 75g Sugar (ideally light Muscovado)
• 1.5 litres of water

This is your basic brine.

Now add to it the flavours you want to carry through into the meat.

Try molasses sugar, chilli, thyme, black pepper, lime juice. Too much of any flavour will overpower everything else.

Ideally leave your brine for 12-24 hrs to develop its flavours before using it on your wings.

Put your wings in a non metal container and cover with the brining liquid. Aim for a minimum of 2 hrs, ideally 8 hrs but no more than 24hrs.

When they are done, pat them dry to remove excess brine. Add your spice mix or blend of choice, or a sauce and cook indirectly. Finish them off over direct heat to give them some colour and caramelisation.

Finally, what to add before serving them up.

Spicy Blue Cheese sauce. Hot Sauce. BBQ sauces. Lime Juice. Or just a bit of salt.