Best Beer Brined Chicken Wings Recipes

BEER-BRINED BUFFALO WINGS

Beer-Brined Buffalo Wings image

Brining brings out the succulence of poultry, and this quick-brine of salt, beer and brown sugar will intensify the taste of these spicy wings. To make them truly authentic, serve with ranch dressing and crisp celery stalks.

Provided by Jessica Walker

Categories Appetizer

Time 1h25m

Yield 12

Number Of Ingredients 9

Ingredients

1 tablespoon packed brown sugar
1 tablespoon coarse salt
1 bottle (12 oz) beer
2 lb chicken wings (12)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1/4 cup butter
1/4 cup red pepper sauce

Steps:

Heat oven to 350°F. Line cookie sheet with foil.
In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.

Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g

BEER-BRINED CHICKEN

Beer-Brined Chicken image

Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try.

Provided by Betty Crocker Kitchens

Categories Entree

Time 11h40m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups water
1/4 cup kosher (coarse) salt
1/4 cup packed brown sugar
2 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
1 whole chicken (3 to 3 1/2 lb)
3 teaspoons paprika
1/2 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons vegetable oil

Steps:

Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 0 g

BEER-BRINED CHICKEN

Beer-Brined Chicken image

Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.

Provided by diner524

Categories Whole Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups water
1/4 cup kosher salt (coarse)
1/4 cup brown sugar, packed
2 (12 ounce) cans beer, chilled (or nonalcoholic beer)
1 whole chicken (3 to 3 1/2 lb)
3 teaspoons paprika
1/2 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons vegetable oil (or softened butter)

Steps:

Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
Time-Saver Tip:
You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.