How To Brine Chicken Wings

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These chicken wings are loaded with flavor thanks to an easy brine.

Prep: 15

Cook: 30

Brine: 8

Total: 8 45

Recipe makes approximately 6 servings

Get Recipe Ingredients

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.

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.

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.