Learn how to prepare a chicken wing brine to add extra moisture and boost the flavors of the grilled meat. Seasoned and cooked over charcoal, these super crispy chicken wings are the ultimate snack of all snacks.

Check out the full recipe with ingredients and step by step instructions:
https://www.smokedbbqsource.com/chick...

✔ Equipment Used:
22” Weber Kettle: https://bit.ly/WeberKettlePremium22
Vortex: https://amzn.to/3yn3rFY

Jump to each topic:

0:00 Start
0:10 Intro
0:13 The Brine
1:42 Selection & Trim
2:25 The BBQ Setup
2:59 Remove the wings from the brine
3:15 Seasoning the wings to make skin nice and crunchy
3:57 Get the wings on the heat
4:14 Spin the lid while cooking
4:28 Wings are done, time to taste them

Smoked BBQ Source's Dean "Schuey" Schumann shows how to make a wet brine from scratch using a saltwater solution and a handful of herbs and other liquids. Utilising the brine with chicken wings will help make the meat juicy, tender and extra flavorsome.

The two main things to remember when dry bringing chicken wings: use kosher salt and make sure your brine has completely cooled off before submerging the meat into it. Leave the wings bringing overnight to absorb all the added flavors and moisture.

There are a lot of options when it comes to cooking wet brined chicken wings. In this video, you will learn how to set up your grill for high indirect heat using some charcoal briquettes and a vortex.

In addition, Dean shows how to make a simple baking powder seasoning that will make the skin of the chicken wing crisp up during the cook while keeping all the juices inside.

Give it half an hour and you'll get to enjoy the crispiest chicken wings fresh off the grill.

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