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.
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.