Chicken wings might be the perfect game-day food — they’re meaty and so easy to flavor however your tastebuds desire, whether that’s spicy, sweet or somewhere in between. No matter what variety you prefer, there’s one secret that guarantees delicious results: brining the chicken wings, which allows the meat to sit in a salt mixture for anywhere from an hour to overnight before cooking. The wings end up juicy, well-seasoned and crispy — it’s the perfect trio of tastes and textures. If you’re new to brining, we’ve got tried-and-true chef’s tips alongside tasty chicken wing recipes. Here’s what you should know in order to make the ultimate chicken wing brine.
Why it’s worth brining chicken wings
Like any poultry, chicken wings can dry out quickly during cooking. This is due to the dual-process of cooking the meat while trying to get the skin super crispy. Luckily, brining prevents dry chicken wings, regardless of the cooking method used, thanks to the salt’s reaction with the meat. “It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking,” Alan Sams, PhD, food science expert and provost for Texas A&M University, explains. “This makes the meat juicier, more tender and improves the flavor.”
Although salt is essential for improving the meat’s texture, brines often contain sugar and other seasonings for extra flavor and to help the skin brown evenly. One thing to keep in mind about brining is the type you’ll use to create a mouthwatering batch of chicken wings.
Wet vs. dry chicken wing brine
When brining, you’ll either use a wet or dry mixture to achieve your desired results. Here, Norah Clark, chef and food editor for Boyd Hampers, explains the difference between the two brines and which to choose before cooking wings.
For the juiciest meat: Use a wet brine
In a wet brine, chicken wings are soaked in a solution of salt, water, sugar, herbs and spices. The wings sit in the liquid for several hours, which infuses lots of moisture into the meat that stays throughout the cooking process. That said, it’s key to fully dry the brined wings before cooking so the skin crisps up properly.
For the fastest flavor: Use a dry brine
Dry brining involves rubbing the wings with a mixture of salt and seasonings before letting them rest in the refrigerator. This method draws out moisture from the meat and skin, which mixes with the dry brine to create a flavorful liquid. Dry brining can be done in as little as an hour while yielding delicious meat and even crispier skin compared to wet brining.
How to make a chicken wing brine
You only need a handful of ingredients to brine chicken wings to flavorful and succulent perfection. Below, you can find two brine recipes (one wet, one dry) to try whenever you’re baking, deep-frying, grilling or air-frying wings.
Wet Chicken Wing Brine
This recipe is courtesy of Clark. Her top tip: Experiment with various brine seasonings. “Get creative with your brine by adding ingredients like citrus zest, fresh herbs, hot sauce, soy sauce or honey to achieve different flavor profiles,” she suggests.
Ingredients:
- 4 cups water
- ¼ cup kosher salt
- ¼ cup granulated or brown sugar, packed
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 tsp. black peppercorns
- 1 lb. chicken wings, cut through center joint to separate drumettes
Directions:
- Active: 10 mins
- Total time: 10 mins + brine time
Dry Chicken Wing Brine
This recipe is courtesy of Jeremy Pike, author and recipe creator at Angry BBQ. He notes to be wary of overdoing it with certain kinds of salt. “If you use table salt or fine sea salt, you’ll want to go easy on the amount as it will make the wings really salty,” he notes.
Ingredients:
- Salt (Kosher, coarse or fine sea salt or table salt)
- Additional seasonings like garlic powder, ground sage or dried rosemary, optional
- 2 lbs. chicken wings, separated
Directions:
- Active: 5 mins
- Total time: 5 mins + brine time
2 delicious chicken wing recipes
Brining is easy to do prior to whipping up your favorite chicken wing recipe. Keep reading for two chicken wing recipes you’ll want to make for any occasion — whether a quick weeknight meal or game-day watch party!
Baked Chicken Wings with Garlicky Ranch
Anchovy oil is the secret ingredient in the zingy dressing for these crispy oven-baked tidbits.
Ingredients:
Ranch dressing:
- 1 cup (8 oz.) sour cream
- ½ cup mayonnaise
- ½ cup full-fat buttermilk
- 4 anchovy fillets, finely chopped + 1 Tbs. oil from tin
- 1 small clove garlic, grated
- 1 Tbs. Worcestershire sauce
- 1 Tbs. hot sauce
- 2 tsp. red wine vinegar
- 2 tsp. garlic powder
- 2 tsp. kosher salt
- 6 sprigs dill, chopped, stems and all
Wings:
- ½ stick (4 Tbs.) unsalted butter
- 2 Tbs. hot sauce
- 12 chicken wings (about 2 lbs.), brined and dried
- Nonstick cooking spray
Directions:
- Active: 20 mins
- Total time: 40 mins
- Yield: 4 to 6 servings
Air-Fryer Sticky Asian Chicken Wings
Soy sauce and honey combine in a quick-prep glaze that makes this starter finger-lickin’ good.
Ingredients:
- 2 lbs. chicken wings, brined and dried
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tsp. olive oil
- 1 tsp. grated peeled fresh ginger
- 1 garlic clove, finely chopped
- 2 Tbs. butter
- 2 tsp. sesame seeds, toasted
Directions:
- Active: 10 mins
- Total time: 35 mins
- Yield: 6 servings
Read on for more tips and tricks for cooking moist and tender chicken:
Hot Honey Chicken Is Spicy, Sweet, Simply Irresistible and Cooks Up Fast in Air Fryer
Tired of Dry Chicken Breast? These Are the 2 Best Ways To Keep It Moist
10 Delicious Bone-In Chicken Recipes That Save You Money Too
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