Brine taste test
It is quite amazing what an overnight soak in a brine solution will do for poultry.
After cooking, your poultry will be more tender and succulent than any of those sticky chemical ‘marinades’ the supermarkets try to sell you (don’t use these, most are loaded with sugar and simply burn on the grill!)
Make a brine solution in this ratio:
One tablespoon (18 grams) of salt mixed into one litre of water.
Get some Wing Pieces, put some of the wing segments in a bag in the fridge, just the way they are.
Put some in a container and cover with the brine, put them in the fridge.
Put some more in a container, cover with brine and crush in some garlic (and some pepper if you like). Put these in the fridge.
Leave all three for 24 hours, drain and thoroughly pat dry, keeping the batches separate.
Cook all three batches on a BBQ or a grill at the same time, making sure to keep the batches separate.
First taste a plain one, then a brine one, then, a brine and garlic one.
Do this with your family or friends and get their opinion of the difference in taste and texture.
Look at the difference in the way they cook and how they behave during cooking.