Brine for Chicken Wings

Name: Brine for Chicken Wings
Prep time: 10 min
Total time: 3 h 10 min
Yield: 3 pints
Ingredients: 3 lbs chicken wings; 4 oz kosher salt; 4 oz granulated sugar; 1 oz garlic powder; 2 pints cold; ½ pint hot; ½ pint ice

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 10 mins
Servings
3 pints
Calories
818 kcal
Course
Condiments
Cuisine
American

Brine for Chicken Wings

Iris Warren

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Chicken is a very lean meat, with little fat content, making it prone to drying out once cooked. Brining Chicken Wings will ensure moisture in the meat itself and will also provide additional flavor. It takes minutes to prepare and is oh so worth it!

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Ingredients

Servings

3 lbs chicken wings about 9 wings, 18 pieces altogether.
4 oz kosher salt
4 oz granulated sugar
1 oz garlic powder
2 pints cold
½ pint hot
½ pint ice

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Instructions

Cut off the wingtip of each chicken wing. Pick the wing up, force the joint to dislocate the bone out of its socket, then cut the tendons and skin.
Dislocate the bone at the joint between the drumette and the wingette. Then cut. Now there are 3 parts for each chicken wing - the wingtip (not needed in this recipe,) the drumette and the wingette.
In a bowl, or tub, put the dry ingredients. Add hot water and mix. The hot water will help dissolve the sugar and salt.
Add ice to cool the water. Stir.
Add cold water to complete the cooling of the brine. Stir well.
Add the drumettes and wingettes to the brine, make sure they are submerged and cover with plastic wrap. Put in the refrigerator for 2-4 hours. Any longer and they will be too salty. Drain off and discard the Brine. Wings should be patted dry before cooking.