Chicken Wings Recipe

Make the brine

In a medium saucepan combine 2 cups of the water, kosher salt, sugar, peppercorns, bay leaves and smashed garlic. Heat gently, stirring, just until salt and sugar dissolve (do not boil). Remove from heat and add remaining 4 cups water and 2 cups ice to cool the brine quickly.

Brine the wings

Place the trimmed chicken wings in a large resealable bag or nonreactive container. Pour cooled brine over the wings, pressing out excess air and sealing. Refrigerate for 2 to 4 hours (no more than 6 hours).

Dry and season

Remove wings from brine and discard brine. Pat wings very dry with paper towels. Transfer to a bowl and toss with 2 tsp vegetable oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so they have a light, even coating.

Two cooking options — Oven (recommended) or Grill

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet so air circulates. Bake 35–45 minutes, flipping once at 20–25 minutes, until skin is crisp and internal temperature at thickest part registers 165°F (74°C). For grilling: preheat grill to medium-high (about 400°F/200°C). Oil the grates. Grill wings for 20–30 minutes, turning frequently, until crisp and cooked through. Note: grilling may require slightly longer time; check doneness with a thermometer.

Rest

Remove wings from oven or grill and let rest 3–5 minutes on the rack to allow juices to redistribute.

Make Buffalo sauce

In a small saucepan over low heat, melt 4 tbs unsalted butter. Remove from heat and whisk in 1/2 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (if using) and 1/4 tsp salt until smooth and glossy. Keep warm; do not boil.

Toss wings in sauce

Place cooked wings in a large bowl. Pour warmed Buffalo sauce over wings and toss until evenly coated. Serve immediately with blue cheese or ranch and garnish if desired.

Prepare sauce

Combine 1/2 cup store-bought sweet chili sauce with 1 tsp rice vinegar and 1 tsp fresh lime juice in a small bowl; stir to combine.

Toss and serve

Toss hot cooked wings with the sweet chili mixture until evenly coated. Serve immediately with optional garnish.

Finish with BBQ

Warm 1/2 cup BBQ sauce with 1 tsp apple cider vinegar in a small saucepan over low heat until bubbling gently. Brush or toss finished wings in the warmed BBQ sauce. Return to oven at 400°F (200°C) for 3–5 minutes if you want the sauce to set and tack up, or serve immediately.

Make bourbon glaze

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs brown sugar and stir until dissolved. Carefully add 2 tbs bourbon (stand back as it may flame) and simmer 1 minute to reduce slightly. Stir in 1/4 cup ketchup, 1 tsp soy sauce, 1 tsp lemon juice and 1/4 tsp crushed red pepper flakes. Simmer 2–3 minutes until slightly thickened. Remove from heat.

Coat wings

Toss cooked wings in the bourbon glaze until evenly coated. Serve immediately.

Garnish and serve

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley or cilantro if using and serve with 1/2 cup blue cheese or ranch dressing for dipping.