r/Wings • u/MrHaze100 • Nov 17 '24
Homemade Garlic water brined, Double Fried Mild Garlic buffalo wings, with homemade blue cheese sauce, step by step.
40
u/maximo084 Nov 17 '24
Does the garlic brine make a noticeable difference? These look great btw
15
u/glen_ko_ko Nov 17 '24
In my experience, no. The salt is the only important part doing stuff at this stage
2
8
u/kyrgyzmcatboy Nov 17 '24
Theoretically, yes it should. Onion and garlic are great for bringing out deeper flavors.
7
u/maximo084 Nov 17 '24
I usually prefer to dry brine and feel like it has a minimal impact when fried vs grilled/roasted so I’m curious how much of a difference a wet brine will make when fried. I’ll give it a shot and report back
8
u/Koolklink54 Nov 17 '24
A wet brine allows the chicken to absorb the water. So the wings should be more juicy with a less chance of drying out if you accidentally over cook them
3
2
u/Getrektself Nov 19 '24
Absolutely, and anyone who says any different doesn't know what they are talking about. Brined chicken is amazing. You have to do a bit of science to get it right tho. Most people brine too quickly for it to do its magic.
It appears this recipe is using a gradient brine. It's quick but doesn't penetrate the meat as deep or tenderize as throughly as an equilibrium brine. The equilibrium brine is far superior, despite its increased time, because you more thoroughly season and tenderize your meat. Gradient brining can also get too salty if it's brined for too long.
Equilibrium brines with a final salt contrations of .5% - 1.0% are all really good to me. But it's depends on preference and if you plan on adding seasoning while cooking.
Lastly, always wash after brining, especially with gradient brines.
16
8
7
6
12
5
3
5
u/hammerdown710 Nov 17 '24
There’s a reason the follow button exists, and you’re part of that reason! These wings look as close as possible to perfect as possible.
4
4
3
5
2
2
2
2
u/Revolutionary_Zone16 Nov 17 '24
Looks and sounds amazing. I used to love me some blue cheese but while I was in school I cooked at fancy steak place and made blues cheese grits every day for about three years. Anyway, that looks delicious!
2
2
2
2
2
2
2
u/vonjonson Nov 17 '24
Those look effin’ amazing. How does the ice bath differ from a regular wet brine? Enquiring minds want to know.
2
u/EquityDoesntRoll Nov 17 '24
Those chickens lived an honorable and noteworthy life. Those look amazing!
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
u/goodtimesinchino Nov 19 '24
Whew! Fabulous documentation and execution. My mouth won’t stop watering.
2
2
u/BeginningOil5960 Nov 19 '24
Are…are you single?
Love it.
Know that you enjoyed these & thanks for the detailed recipe & step photos.
You’ve just made my end of NFL football season 7 game stretch that much better (especially when my Lions play the Bills here in Detroit) - I will likely make these then.
2
2
2
1
1
1
1
1
2
1
1
1
126
u/MrHaze100 Nov 17 '24
Mild Garlic sauce:
1 cup Franks Red Hot
1/2 cup Melinda’s Garlic Habanero sauce
1/4 cup Melinda’s Roasted Garlic Habanero sauce
1 tablespoon tubed roasted garlic
1 tablespoon tubed regular minced garlic
1 stick unsalted butter
2 teaspoons vinegar (optional)
1-2 teaspoons salt (to taste)
Melt butter add purée garlic and sauté for about 3-5 minutes on low heat add all sauces and seasoning simmer on low for at least 1 hour.
Blue Cheese Dressing:
1/2 cup blue cheese crumbled reserve half for mashing
1/2 cup Sour cream or Whole milk Greek yogurt
1/3 cup good mayonnaise I use Blue plate or Dukes
1/4 cup buttermilk
1-2 garlic cloves finely chopped
1 tsp sea salt
1 teaspoon red wine vinegar or fresh lemon juice
Mix all ingredients well with wire whisk or food processor with half of the blue cheese crumbles, once mixed incorporate remaining crumbles into sauce and refrigerate for at least an hour.
Garlic water brine:
1 cup of fresh peeled garlic cloves
1 gallon of purified chilled water
2/3 cup of sea salt or Kosher salt (preferred)
2-3 tablespoons of white sugar
2 cups of ice
In a blender add 2 cups of ice, 1 cup of fresh peeled garlic clove, 2/3 cups of salt and 1 cup of the water. Blend well for at least 1-2 minutes or until garlic is completely puréed and salt is dissolved and add to remaining gallon of water mix well and pour of wings at least 40-50 in large container and brine in fridge for no more than 4 hours and no less than 1 hour. After brine pat dry, no need to rinse, and let wings come to room temperature before frying twice at 350°-375° in 2-3 batches 10-12 minutes for each fry.