The secret to juicy, flavorful, crisp-skinned, restaurant-style chicken wings begins with a simple salt brine before you even turn on the heat.
Holly’s Recipe Highlights
- Flavor: This brine infuses the wings with a savory, garlicky depth and subtle umami flavor that enhances the chicken without overpowering it.
- Prep Note: Always pat the chicken wings dry after brining. This is important to ensure the wings become crispy.
- Recommended Tools: You’ll need a measuring cup, a 9×13-inch dish, tongs, and paper towels, with a wire rack optional for air-drying the wings.
- Serving Suggestions: These wings have become a game-day and family snack tradition in my house. The brine provides the perfect base for garlic parmesan chicken wings, salt and vinegar chicken wings, and crispy chicken wings.
Brine Basics for Better Wings
- Chicken Wings: Split the wings into flats and drumettes so they brine evenly, and be sure to use fresh or fully thawed wings for the best texture and flavor.
- Water: Using cold water helps keep the wings in a safe temperature range while they brine, ensuring both food safety and the best results.
- Seasonings: Kosher salt is ideal for consistent seasoning. Worcestershire sauce adds depth and color, while whole black peppercorns and smashed garlic provide a gentle boost of flavor, which can be adjusted or left out for milder wings.
- Variations: This brine is easy to customize. Sub in coconut aminos for the Worcestershire for a slightly different profile. Add a bay leaf, thyme, rosemary, or a strip of lemon peel for a fresh, herby twist. If you like heat, toss in chili flakes or a splash of hot sauce, or add a teaspoon of smoked paprika for a subtle smoky vibe. If you substitute fine or table salt in place of kosher salt, be sure to reduce the amount.
How to Brine Chicken Wings
- Combine the water and salt.
- Add the seasonings (full recipe below).
- Spread the chicken wings on a baking dish. Add the brine.
- Let wings sit in the brine. Drain and pat dry.
Holly’s Brining Tips That Work
- Fully thaw frozen wings and drain well before brining.
- Brine for 2–4 hours only as the wings will absorb the salt quickly. To season, focus on the spices, rubs, and sauces instead of salt.
- Pat wings very dry after brining, then air-dry on a rack in the fridge for 20–60 minutes. Discard used brine and sanitize the dish and sink area.
- For extra-crispy skin, toss dried wings with a small pinch of baking powder (not baking soda).
- After brining, cook right away for the best texture. If needed, keep brined wings refrigerated and cook within 24 hours.
- Cook to a safe internal temperature and sauce at the end to keep the skin crisp.
Leftovers The Stay Crispy
Store cooked wings in an airtight container in the refrigerator and use within 4 days. Cooked wings can be frozen in portions and use within 3 months. Reheat wings in the air fryer, or oven on a rack, until hot throughout and the skin re-crisps.
Low Carb Game Day Sides and Dips
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Chicken Wing Brine
Brine first for tender, well-seasoned wings, then finish with your favorite sauce or dry rub for easy, low carb wing night.
Equipment
Ingredients
- 2 pounds chicken wings wings and drumettes separated
- 4 cups water
- 2 tablespoons kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black peppercorns
- 2 cloves garlic smashed
Instructions
- In a measuring cup, combine water and salt. Stir until salt is completely dissolved.
- Add the Worcestershire sauce, peppercorns, and garlic.
- Spread the chicken wings in an even layer in a 9×13-inch baking dish. Pour the brine overtop. Let wings sit in the brine, refrigerated, for 2-4 hours.
- Drain liquid and pat wings very dry. Cook as desired.
Notes
- Cook brined chicken wings within 24 hours.
- Cooked chicken wings will keep for up to 4 days in an airtight container in the refrigerator.
- Cooked wings can also be frozen and will keep in the freezer for 3 months.
Nutrition Information
Calories: 280kcal | Carbohydrates: 2g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 3645mg | Potassium: 246mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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