Use this quick and easy chicken wing brine the next time you cook wings. It will keep them moist, juicy, and delicious!

The first item served at most cookouts are chicken wings. They are easy to make and super delicious, but what if you could make them even better. How? By using a chicken wing brine!

This brine will improve your grilled, smoked, baked, or air-fried chicken, and add a hint of extra favor. This recipe makes enough brine solution for 1 1/2-2 pounds of wings. Double or triple the recipe based on your needs. You can also use this versatile wet brine for chicken thighs, drumsticks, or leg quarters.

Why you should brine chicken wings

Chicken wings are small and prone to drying during cooking. Placing them in a brine solution will add flavor and encourage plumping action that keeps them tender and juicy during cooking. This salty solution is fairly simple, and the best part is that wings don’t require a long brine time.

SALT: Not all salt is created equally. In truth, we should be measuring salt by weight. For this recipe and all our brine recipes, we use Morton Kosher salt. It is consistent in size and weight and dissolves well. The size of the crystal determines the amount of salt by volume. For best results with this recipe, use Morton kosher salt rather than table salt or other brands of kosher salt. 

Ingredients

• Water: You’ll need hot water for this chicken wing brine. Simmer it in a large saucepan and add your ingredients as you go.
• Morton kosher salt: This recipe was developed using Morton kosher. For best results, we recommend using this brand. If using a different one, please consult the specific brand’s instructions for brine solutions.
• White sugar: While salt contributes to the juiciness of the chicken, the sugar encourages a rich brown color on the skin as it cooks.
• Red wine vinegar: A subtle tart brightening aspect that works so well with chicken. Substitute with lemon or lime juice for a bright citrus undertone. You can also use pickle juice instead of red wine vinegar.
• Black pepper, red pepper flakes, cayenne: Three levels of subtle heat. Trust us, this combination is fire, in a good way, of course.
• Ice
• Large plastic container with a lid or a large resealable plastic bag.
• Variations: Add one or more ingredients to this brine, including:
  • 1 sliced orange or large lemon
  • 2-3 whole smashed garlic cloves
  • 1/4 teaspoon white pepper
  • 2 bay leaves
  • 1-2 tablespoons dark brown sugar for a little extra caramelized sweetness
  • 1 teaspoon of fresh herbs like thyme and rosemary.

How to make chicken wing brine

• Simmer water in a large pot over high heat. Don’t bring it to a rolling boil, just a lively simmer. Reduce the heat to medium if needed.
• Add salt and sugar and stir until dissolved, about 1-2 minutes.
• Remove the pot from the heat and add vinegar, spices, and any additional items of your liking (see ingredient section above).
• Let the mixture cool completely (about 1 1/2-2 hours). Add 1-2 cups of ice to help it along.

How to use it

• Submerge chicken wings into the cold brine, cover tightly, and place them in a Pyrex or plastic container (or bag) in the refrigerator for 3-4 hours.
• After the wings have brined, remove them from the solution and gently pat them dry with paper towels and season with a low-salt poultry rub. Cook as directed.

More Recipes!

• Best Chicken Wing Recipes
• Simple Pork Chop Brine
• Balsamic Chicken Marinade

Print

Brine for Chicken Wings

This brine adds moisture, and a little touch of spice to you chicken wings. After brining, season as you normally would, minus salt, and cook as you wish. This recipe makes enough for 1-1 1/2 pounds of chicken wings.

Course Marinades/Brines

Cuisine American BBQ

Keyword chicken wing brine, poultry brine

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 quart

Calories 146kcal

Ingredients

• 1 quart water
• 1/4 cup Morton kosher salt (*see note below)
• 1/4 cup white sugar
• 1/4 cup red wine vinegar
• 1 tablespoon black pepper
• 1 tablespoon red pepper flakes
• 1/2 teaspoon cayenne pepper

Instructions

• In a large pot, bring water to a simmer, add salt and sugar. Stir through.

  Once dissolved, remove the pot from the heat. Stir in vinegar and spices.

  Let the mixture cool completely. Add 1 cup of ice to help it along.
• Once the brine is cold, add chicken wings to brine mixture, making sure they are well submerged. Cover container or bowl and place into refrigerator for 3-4 hours.
• Remove wings and pat any excess moisture off of the wings with paper towels.
• Season wings with your favorite salt free rub and cook as directed.

Notes

SALT: Not all salt is created equally. In truth, we should be measuring salt by weight. For this recipe and all our brine recipes, we choose Morton Kosher salt. It is consistent in size and weight and dissolves well. The size of the crystal determines the amount of salt by volume. It is important to use this kosher salt rather than table salt or diamond crystal salt. 

Nutrition

Calories: 146kcal | Carbohydrates: 59g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28479mg | Potassium: 286mg | Fiber: 5g | Sugar: 51g | Vitamin A: 2821IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg

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