How To Brine Chicken Wings
Posted: 01/24/24
Updated: 04/03/25
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Once you know how to brine chicken wings like a pro, your game days and watch parties will never be the same! This simple chicken brine recipe gives wings SO much incredible flavor in every juicy bite and ensures your wings are nice and tender, even with the crispiest skins. With instructions for perfectly broiled chicken wings included, this will definitely be your new go-to wing recipe!
💧 What We Love About This Recipe
- Knowing how to brine chicken wings, whole chickens, turkey legs, etc. may not seem like a big deal, but WOW does it make a difference! A brine gives the meat so much flavor, plus it keeps the meat tender and juicy. It basically guarantees there’s deliciously moist meat throughout each wing, rather than just crusting the skin of the wings with spices.
- This brine in particular could not be easier or more flavorful. We’re using everyday pantry staples here, nothing fancy or complicated. I bet you probably have everything you need on hand right now!
- The process is super hands off. Other than mixing up the actual brine, there’s not a lot you really need to do. The wings will soak in the brine overnight, then you just pat them dry and pop them in the oven.
- Unlike sauces or breading, a brine is a great way to flavor the chicken while keeping things safe for a variety of dietary needs. As written, this recipe is low carb, keto-friendly, paleo, Whole30-compatible, gluten-free, and dairy-free.
👩🏼🍳 Chef’s Tips
- We like to make the brine right before bed and just refrigerate it until dinnertime, but you could totally throw it together the morning of a big game! Just be sure you’re up early enough to give the wings that full brine time. You don’t want to sacrifice any of that delicious flavor!
- If you’re using frozen wings, make sure they’re fully defrosted before you add them to the brine. For one thing, you don’t want them to add more water to the brine as they defrost. That’ll throw off the flavor ratio. For another thing, frozen wings won’t soak up the brine like defrosted wings will. For best results, defrost them first.
🍗 More Delicious Chicken Recipes
- Keto White Chicken Chili
- How to Reheat Fried Chicken in The Air Fryer
- Buffalo Chicken Fries
- One Pan Chicken and Veggies
- Chicken Bacon Ranch Sliders
- Air Fryer Chicken Patties (from Frozen!)
- Baked Chicken Tacos
- Crispy Baked Whole Chicken Wings
- Creamy Dijon Chicken
- Blackened Chicken Alfredo
- Quick Chicken Brine for Perfect, Juicy Chicken Every Time
- Air Fryer Chicken Legs
- Keto Buffalo Chicken Dip
- Firebirds’ Chicken Pasta Copycat Recipe
- Instant Pot Shredded Chicken
- Baked Chicken Meatballs
- Marry Me Chicken
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How To Brine Chicken Wings
These chicken wings are loaded with flavor thanks to an easy brine.
servings
Ingredients
For the Brine
- 1 ½ gallons water more or less as needed
- 1 tablespoon minced garlic approximately 6 cloves
- ½ cup sea salt
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried chili pepper
For the Chicken Wings
- 1 ½ pounds chicken wings flats and drums, defrosted if frozen
Serving Suggestions (All Optional)
- crushed red pepper flakes
- chopped fresh herbs
- ranch dressing
- blue cheese dressing
Equipment
- large stockpot with lid, or plastic wrap to cover
- large wooden spoon
- Refrigerator
- Broiler
- Baking sheet
- Parchment paper
- Paper towels
- Tongs
- Internal meat thermometer
- serving platter
Instructions
To Brine the Wings
- Fill large stockpot with 1 ½ gallons water, 1 tablespoon minced garlic, ½ cup sea salt, 1 tablespoon paprika, 1 tablespoon dried oregano, 1 tablespoon dried basil, and 1 tablespoon dried chili pepper. Stir ingredients together until fully incorporated.
- Add 1 ½ pounds chicken wings to stockpot. Cover stockpot with lid or plastic wrap, then place stockpot in refrigerator. Brine wings overnight, approximately 8 to 12 hours.
To Cook the Wings
- Position oven rack approximately 8 to 10 inches beneath broiler and set broiler to high. Line large baking sheet with parchment paper and set aside.
- Remove stockpot from refrigerator and uncover. One-by-one, remove wings from stockpot and pat wings dry with paper towels. Place dried wings on baking sheet and repeat until all wings have been patted dry and arranged on baking sheet in one even layer without touching or overlapping.
- When all wings have been transferred to baking sheet, place baking sheet on oven rack beneath preheated broiler. Broil wings 10 minutes, then carefully remove baking sheet from oven.
- Flip each wing over, then return baking sheet to oven. Broil wings 10 to 15 minutes more, until wings reach internal temperature of 160° Fahrenheit according to meat thermometer.
- Once wings register 160° Fahrenheit internally, carefully remove baking sheet from oven and set aside. Let wings rest on baking sheet 5 minutes, then transfer wings to serving platter.
- Garnish wings with sprinkle of crushed red pepper flakes and/or chopped fresh herbs if desired, and serve immediately with ranch dressing or blue cheese dressing.
Notes
- Broiling the wings after brining them gives them a crispy skin without frying. You’re welcome to grill, air fry, bake, or bread and fry the wings instead if you’d like.
Nutrition Information
Serving: 0.25 pounds of wings | Calories: 147kcal | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 0.1g | Total Carbs: 2g | Fiber: 1g | Sugar: 0.4g | Net Carbs: 1g | Vitamin C: 1mg | Cholesterol: 47mg | Sodium: 9525mg | Potassium: 169mg | Calcium: 75mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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