Brine for Chicken Wings
This brine recipe prepares chicken wings for cooking by enhancing their moisture and flavor. The brine mixture consists of salt, sugar, garlic powder, and a balance of hot and cold water to dissolve the ingredients and cool the solution. Chicken wing drumettes and wingettes are submerged in the brine for a few hours, ensuring they stay juicy and well-seasoned after cooking. This method is useful when preparing wings for frying, baking, or grilling.
Ingredients
- 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
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.
Nutrition Information
Nutrition Facts
Serving: 3 pints
Amount Per Serving
Calories 818
% Daily Value*
| Calories | 818kcal | 41% |
| Carbohydrates | 195g | 65% |
| Sodium | 16903mg | 704% |
| Potassium | 1913mg | 41% |
| Sugar | 97g | 194% |
* Percent Daily Values are based on a 2,000 calorie diet.