Brine chicken wings. Picture: Linda Xiao; Food Styling: Brett Regot
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Looking for something tasty and juicy to cook tonight? Why don’t you try out the brine chicken wings? This recipe will surely make your taste buds dance as the brine chicken wings will water your mouth with their crispiness on the outside and juiciness on the inside.
2 1/2 pounds party chicken wings (separated drumettes and flats)
For the sauce:
3/4 cup Frank’s Original RedHot Sauce
3 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Instructions
Smash 5 garlic cloves with the flat part of a chef’s knife and peel. Place in a large pot. Juice 1 medium lemon into the pot, then add the juiced lemon into the pot as well.
Add 5 cups of the cold cold water, 1/3 cup kosher salt, 1/4 cup granulated sugar, 4 dried bay leaves, and 1 tablespoon whole black peppercorns. Bring to a low simmer over medium heat, stirring to dissolve the sugar and salt. Turn off the heat. Add the remaining 5 cups cold water and let cool to room temperature, about 1 hour and 15 minutes.
Add 2 1/2 pounds party chicken wings to the brine and stir to combine. Cover and refrigerate for at least 8 and up to 24 hours (the longer they brine, the saltier they will be).
Drain the chicken wings in a colander and rinse thoroughly with cold water; discard the lemon, garlic, bay leaves, and peppercorns. Fit a wire rack onto a rimmed baking sheet. Place the wings on the rack in a single layer and pat until mostly dry with paper towels. Refrigerate uncovered for 2 to 3 hours to dry out the skin.
Arrange a rack in the top rack of the oven and heat the oven to 400ºF (204.44 °C). Bake the wings until the skin is evenly golden brown, the fat is rendering into the baking sheet, and the internal temperature is at least 165ºF (74°C), 35 to 40 minutes. Make the sauce when the wings are almost ready.
Notes
Make the sauce
Place 3/4 cup Frank’s Original RedHot Sauce and 3 tablespoons unsalted butter in a small saucepan. Cook over medium heat until the butter is melted and the sauce is warm. Taste and season with black pepper as needed.
Transfer the wings to a large or extra-large bowl (the bigger, the better). Drizzle with the sauce and toss until the wings are evenly coated.
