chicken wing brine recipe
The Best chicken wing brine recipe
The best part? It’s not just about taste—it’s about the way it makes everything feel lighter. The brine is packed with natural ingredients that keep the wings moist and flavorful without adding extra fat or calories. Plus, it’s a great way to use up any extra chicken you might have on hand, whether it’s from last night’s dinner or leftovers from the grocery store. It’s the kind of recipe that feels like a little treat, but it’s actually a healthy upgrade over fried wings. And honestly, there’s nothing better than a big batch of these on a busy weekend—it’s a way to make mealtime easier and still feel like you’re putting in some effort. My family loves it because it’s always there when we want something quick, delicious, and satisfying.
:max_bytes(150000):strip_icc():format(webp)/chicken-wing-brine-recipe-333854-carrie-parente-2020-edit-d84e8774bd0240e183ad8ef228eddd7e.jpg)
Crispy Baked Chicken Wings with Homemade Brine
A simple, flavorful way to brine and bake chicken wings for a crispy, juicy bite. Perfect for game day or a casual gathering.
🥘Ingredients
- 4 cups chicken broth
- 1 cup apple cider vinegar
- 3 tbsp brown sugar
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tsp onion powder
- 8 bone-in, skin-on chicken wings
- 1 tbsp olive oil
👨🍳Directions
-
1
Combine chicken broth, apple cider vinegar, brown sugar, salt, black pepper, garlic, smoked paprika, and onion powder in a mixing bowl. Stir until sugar and spices dissolve. -
2
Submerge chicken wings in the brine, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight. -
3
Preheat oven to 425°F. Pat wings dry with paper towels and toss with olive oil. -
4
Arrange wings on a baking sheet in a single layer. Bake for 20 minutes, then flip and bake another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.
🔧Equipment
- Mixing bowl
- Fine-mesh strainer
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Chicken Wings with Homemade Brine Works
❓ Frequently Asked Questions About Crispy Baked Chicken Wings with Brine
How long should I let the chicken wings soak in the brine before cooking?
Soak the wings for at least 1 to 2 hours in the brine for maximum flavor infusion. For extra tenderness, you can soak overnight, but longer than 24 hours may make the meat too mushy.
Can I use store-bought chicken wings instead of fresh?
Yes, you can use pre-cooked store-bought wings, but pat them dry thoroughly before brining to ensure even absorption. Avoid wings with skin that’s overly crispy or seasoned heavily beforehand.
What if I don’t have a large pot for the brine? Can I use a slow cooker or Instant Pot?
Yes, you can use a slow cooker or Instant Pot, but stir the wings occasionally to distribute the brine evenly. For the Instant Pot, cook on high pressure for 15–20 minutes after brining.
How do I adjust the salt level if my chicken wings are very large or small?
For larger wings (over 4 inches), reduce the brine time to 45 minutes to avoid over-saturation. For smaller wings or if you prefer a milder flavor, increase the brine time to 2–3 hours or add more salt (up to 3 tablespoons per gallon).
Can I make this brine ahead of time and refrigerate it?
Yes, you can prepare the brine up to 2 days ahead and refrigerate it. Just make sure to use cold wings when adding them to the brine to prevent spoilage.
