House Brined Wings Recipe
Choose your style: Naked | Fried and Tossed | Fried and Grilled • Choose your sauce: Carolina BBQ | Medium | Hot | Exra Hot | Thai Peanut | Saucy Rossy Bubba | Jamaican Jerk | Garlic Parmesan | Weekly Sauce Drop
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brine
Wings
Sauces
Method
Brining
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, and brown sugar. Stir until the salt and sugar are completely dissolved.
- 2
Add Aromatics
Add smashed garlic cloves, black peppercorns, rosemary, thyme, and bay leaves to the brine mixture.
- 3
Cool the Brine
Remove the pot from heat and let the brine cool to room temperature.
- 4
Brine the Chicken Wings
Place chicken wings into a large resealable plastic bag or container. Pour the cooled brine over the wings, ensuring they are fully submerged. Seal and refrigerate for at least 4 hours, preferably overnight.
Cooking the Wings
- 5
Prepare for Cooking
Preheat your fryer or grill to medium-high heat. If frying, prepare a large bowl lined with paper towels.
- 6
Remove Wings from Brine
Once brining is complete, remove the wings from the brine and pat them dry with paper towels.
- 7
Choose Your Cooking Method
You can choose to fry the wings until crispy and golden (approximately 10-12 minutes) or grill them for a smoky flavor (about 15-20 minutes).
- 8
Toss with Sauce
After cooking, toss the wings in your desired sauce until evenly coated.