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Chicken Wing Brine

Use this quick and easy chicken wing brine the next time you cook wings. It’ll keep them moist, juicy, and delicious!

Cooked chicken wings, wet brined and grilled.

There’s no denying that the first item served at most cookouts are chicken wings. What if I told you we could make them even better. How? By using a chicken wing brine.

This chicken wing brine will improve your grilled, smoked, baked, or air-fried chicken. This recipe makes enough brine mixture for 1 1/2-2 pounds of wings. Double or triple the recipe based on your needs. You can also use this wet brine for chicken thighs, drumsticks, or leg quarters.

Why does Brining Chicken Wings do?

A wet brine adds flavor, helps plump up the flesh, increases the tenderness factor, and keeps your chicken wings stay juicy during the cooking process. This solution is fairly simple and doesn’t require much brining time.


  • Water: You’ll need hot water for this chicken wing brine. You can boil it in a large saucepan and add your ingredients as you go.
  • Coarse salt: Use kosher salt or coarse sea salt for this job.
  • White sugar: While salt contributes to the juiciness of the chicken, the sugar contributes to the rich brown color of the skin as it cooks.
  • Red wine vinegar: A subtle tart brightening aspect that works so well with chicken. Substitute with lemon or lime juice for a bright citrus undertone. You can also use pickle juice instead of red wine vinegar.
  • Black pepper, red pepper flakes, cayenne: Three levels of subtle heat.
  • Ice
  • Large plastic container with a lid, or a large resealable plastic bag.
  • Optional: Additional ingredients to add to this brine include one sliced orange or large lemon, 2-3 whole smashed garlic cloves, 1/4 teaspoon white pepper or, 2 bay leaves, 1-2 tablespoons dark brown sugar for a little extra caramelized sweetness, or 1 teaspoon of fresh herbs like thyme and rosemary. You do not need to use all of these ingredients, just mix and match them in addition to the base ingredients to suit your flavor profile.
chicken wings in brine solution

How to use a chicken wing brine

  • Simmer water in a large pot over high heat. Don’t bring it to a rolling boil, just a lively simmer. Reduce the heat to medium if needed.
  • Add salt and sugar and stir until dissolved; about 1-2 minutes.
  • Remove the pot from the heat and add vinegar, spices, and any additional items of your liking (see Ingredient section above).
  • Let the mixture cool completely. Add 1-2 cups of ice to help it along.
  • Submerge chicken wings into the cold brine, cover tightly, and place them in a glass or plastic container in the refrigerator for 3-4 hours.
  • Our chicken wing brine recipe makes enough for 1 1/2-2 pounds of wings. So increase brine measurements if you are prepping a larger batch.
  • After the wings have brined, remove them from the solution, and lightly rinse them off under cool water (see note). Do not over-rinse. You don’t want to remove all of the salt.
  • Pat chicken dry with paper towels and season with a good chicken rub. Cook as directed!
  • *Please note that some home cooks do not rinse the wings after using a brine. If you are on team “no-rinse,” simply remove the wings from the brine, blot them dry as instructed above, season with low salt or no salt rub, and cook as directed.

Cooking Brined Chicken Wings

We said to cook as normal. Whether you are grilling, smoking, baking, or frying, these chicken wings will cook just like unbrined wings. You can add sauces as the wings cook or after they are done. If you are using an air fryer, dry the wings after rinsing them with paper towels and then toss them with oil in a large bowl.

Like this Chicken Wing Brine Recipe? Try these amazing wing recipes!

Brine for Chicken Wings

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.
4.78 from 9 votes
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Course: Marinades/Brines
Cuisine: American BBQ
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 quart
Calories: 146kcal


  • 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


  • In a large pot, bring water to a simmer, add salt and sugar. Stir through.
    Once dissolved, remove the pot from the heat. Stir in vinegar and spices.
    Let the mixture cool completely. Add 1 cup of ice to help it along.
  • Once the brine is cold, 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 (see notes section below).
    Discard remaining brine.
    Pat any excess moisture off of the wings with paper towels.
    This is very important to do, especially if you are planning to deep fry the wings.
  • Season wings with your favorite rub and cook as directed.


*Please note that some home cooks do not rinse the rings after using a brine. if you are on team “no-rinse,” simply remove the wings from the brine, blot them dry as instructed above, season with a no salt rub, and cook as directed.


Calories: 146kcal | Carbohydrates: 59g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28479mg | Potassium: 286mg | Fiber: 5g | Sugar: 51g | Vitamin A: 2821IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg

Looking for more recipes for Chicken Wings? Try my list of the Best Chicken Wing Recipes.

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