Chicken Wing Brine

for 3-4 lbs of wings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the brine base: In a large pot, combine 2 cups of water with salt, sugar, and spices. Bring to a simmer, stirring until the salt and sugar dissolve.

Step 2

2. Add cold water: Remove from heat and add the remaining 6 cups of cold water. Stir to cool the brine to below room temperature (you can toss in some ice cubes to speed it up).

Step 3

3. Brine the wings: Place your wings in a large zip-top bag or container, then pour the cooled brine over them until fully submerged. Seal and refrigerate overnight (8–12 hours).

Step 4

4. Before cooking: Drain the wings, pat them completely dry with paper towels (this is key for crispy skin), and discard the brine.