Amazing Brined Chicken Wings
(A)mazing (B)rined (C)hicken – the ABC of Wings!
How do you like your wings? Dry rubbed? A little sauce? Do you grill your own or order from your favorite place? We had never tried our hand at wings until just a few months ago. My husband considers himself quite the wing connoisseur. He orders them whenever they are available and we usually rate and critique them.
So why has it taken us so long to make our own? Good question! (To which I have no logical answer). We have devoured some seriously good wings throughout the decades – but you know what? Our own wings are incredible, the best we’ve ever had!
Now I know that sounds a little braggy, but da-a-a-amn they are good! Did I mention how cheap and easy wings are too? The trick is in the brine for the most tender and tasty wings you will ever have.
Usually I’m all about the sauce – sweet & spicy in particular. But we’ve been grilling wings every chance we get now, and I just can’t be bothered with sauce. None of us can. They are seriously that finger lickin’ good!
I usually buy full-size wings and cut them into the familiar shapes we all adore. This saves a little on your grocery bill if you are buying several pounds of chicken. And believe me, more is better in this instance.
The brine is made up of ingredients that I typically always have on hand. It takes only a couple minutes to whip up the brine, and I always make it the previous day. If you’re in a hurry, you can marinate the wings in brine for as little as an hour or two, but my philosophy is the longer those wings hang out in the cold plunge the better.
When the anticipation is just about ready to make you lose your mind, remove precious from the fridge, drain off and discard the liquid, and give your wings a quick rinse. Pat them dry and apply your favorite dry rub. Then just cook them whichever way you prefer. (This is where I would insert a blinking >>>GRILL<<< subliminal message if it wasn’t past my bedtime – and if I knew how).
So there you have it. Try them yourself and thank me later. Be sure to make plenty though – they heat up beautifully the next day. And the next. And the one after that.
Brining is the secret to moist, delicious wings!
- 6 Cups Cold Water
- 1/3 Cup Kosher Salt
- 1/2 Cup Brown Sugar
- 1/3 Cup Apple Cider Vinegar
- 3 Tablespoons Red Pepper Flakes
- 2 Tablespoons Black Pepper
- 3 Pounds Chicken Wings
Combine vinegar and pepper flakes.
In large, non-metal container, thoroughly dissolve brown sugar and salt in water.
Stir in vinegar mixture and black pepper.
Place chicken wings in the brine mixture, making sure they are completely covered.
Cover and refrigerate 2 - 24 hours.
Remove wings and rinse well. Discard any remaining brine.
Pat chicken dry with paper towels, apply rub if desired, and cook as desired.