Brine for Chicken Wings
There is hardly a game day event or cookout without the beloved chicken wing. Of course they deserve a little extra love and that's just what this recipe is about. This brine for wings adds moisture, and a little touch of spice to the finished product. After brining, season as you normally would, minus salt, and cook as you wish. This recipe makes enough for 1-1 1/2 pounds of chicken wings. Double or triple brine mixture to accommodate more.
Servings: 1 quart
- 1 quart water
- 1/4 cup coarse salt (sea salt or kosher salt)
- 1/4 cup white sugar
- 1/4 cup red wine vinegar
- 1 tablespoon black pepper
- 1 tablespoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- Combine water, salt and sugar in a large plastic container or bowl. Add remaining ingredients and stir through.
- Add chicken wings to brine mixture, making sure they are well submerged. Cover container or bowl and place into refrigerator for 3-4 hours.
- Remove wings are rinse them off under cold water. Discard remaining brine. Using paper towel, pat any excess moisture off of the wings. This is very important to do, especially if you are planning to deep fry the wings.
- Season wings with a no salt seasoning rub and cook as directed.