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Brine for Chicken Wings

Brine for Chicken Wings

This brine adds moisture, and a little touch of spice to you chicken wings. 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.
4.80 from 10 votes
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Course: Marinades/Brines
Cuisine: American BBQ
Keyword: chicken wing brine, poultry brine
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 and pat any excess moisture off of the wings with paper towels.
  • Season wings with your favorite salt free 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