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.
Servings: 4
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 9x13-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
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