chicken wing brine recipe
A flavorful brine recipe for chicken wings that ensures juicy, tender meat and crispy skin. Perfect for grilling, baking, or smoking.
Equipment
- Large bowl or resealable plastic bag for wet brine
- Baking sheet or grill pan for cooking wings
- Tongs for flipping wings during cooking
Ingredients
- For the Wet Brine:
- 4 cups water divided into 2 cups hot and 2 cups cold
- 1/4 cup kosher salt
- 2 tbsp sugar optional, for balance
- 4 garlic cloves smashed
- 1 tbsp black peppercorns
- 1 bay leaf
- 1 tsp smoked paprika optional, for a hint of smokiness
- For the Dry Brine:
- 2 tbsp kosher salt
- 1 tbsp baking powder for crispier skin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika for smoked chicken wings brine flavor
Instructions
- If using a wet brine, combine 2 cups of hot water, kosher salt, sugar (if using), smashed garlic cloves, peppercorns, bay leaf, and smoked paprika in a large bowl. Stir until the salt and sugar dissolve completely. Add 2 cups of cold water to cool the mixture down—this prevents the wings from cooking prematurely. Submerge the chicken wings in the brine, cover the bowl, or transfer everything to a resealable plastic bag. Refrigerate for 4-12 hours for optimal flavor and moisture retention.
- For a dry brine chicken wings method, pat the wings dry with paper towels to remove excess moisture. In a small bowl, mix kosher salt, baking powder, garlic powder, onion powder, and smoked paprika. Generously coat each wing with the dry brine mixture, ensuring even coverage. Place the wings on a wire rack set over a baking sheet and refrigerate uncovered for 8-12 hours. This process dries out the skin, resulting in extra crispy wings when cooked.
- After brining, remove the wings from the wet brine and rinse them under cold water to remove excess salt. Pat them thoroughly dry with paper towels. Skipping this step can result in overly salty wings, so don’t rush through it.
- Choose your preferred cooking method:Grilling: Preheat your grill to medium-high heat. Grill the wings for 25-30 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).Baking: Preheat your oven to 400°F (200°C). Arrange the wings on a baking sheet and bake for 45-50 minutes, flipping halfway through, until crispy and cooked through.Smoking: Preheat your smoker to 250°F (120°C). Smoke the wings for 2-3 hours, adding wood chips like hickory or applewood for a rich smoked chicken wings brine flavor.
- Once cooked, toss the wings in your favorite sauce (like buffalo, BBQ, or teriyaki) or serve them plain with dipping sauces on the side. Garnish with fresh herbs such as parsley or cilantro for a vibrant touch and extra freshness.
Notes
- Use kosher salt for both wet and dry brines, as it dissolves evenly and avoids overly salty results.
- For dry brine chicken wings, ensure the wings are patted completely dry before applying the brine mixture for maximum crispiness.
- Adjust the amount of smoked paprika in either brine method to control the intensity of the smoked chicken wings brine flavor