What is brining?
Brining is the process of soaking meat or poultry in a saltwater solution before cooking. This helps infuse flavor and moisture into the meat, resulting in a juicier and more seasoned finished product.
Brining works by osmosis – the salt in the brine slowly draws moisture out of the meat, while dissolved flavor compounds from any added herbs, spices, or aromatics in the brine are able to penetrate into the meat as well. Over time, the salty brining liquid is absorbed deep into the meat.
When it comes time to cook, the brined meat retains moisture much better and seasons more evenly throughout. The brining process can take anywhere from 30 minutes for thin cuts like chicken breasts, up to overnight or 24+ hours for thicker roasts or whole birds.
Basic Brine Ingredients
A basic brine is easy to make with just 3 main ingredients:
– Water – The liquid base that dissolved the salt and aromatics. A mixture of water and apple juice is also commonly used.
– Salt – Table salt, kosher salt, or sea salt. The amount varies based on quantity of meat and brining time.
– Aromatics (optional) – Herbs, spices, garlic, citrus, etc to add extra flavor. Common options include peppercorns, bay leaves, thyme, rosemary, garlic, brown sugar, and citrus.
Does Brining Make a Difference for Chicken Wings?
Brining can significantly improve the flavor and texture of chicken wings. Here’s how:
1. More Seasoning Throughout
During brining, the salt, spices, and aromatics in the solution get absorbed deep into the meat. This helps the wings become seasoned all the way to the bone, instead of just on the surface.
2. Juicier Meat
The salt in the brine helps the wings retain much more moisture during cooking. This prevents them from drying out and results in juicier meat.
3. Crispier Skin
Brined wings can achieve an exceptionally crispy skin when cooked at high heat. The salt helps dehydrate the skin slightly, while the meat beneath stays nicely moist.
Brined vs Unbrined Wings
To demonstrate the differences, one batch of wings was brined overnight while another batch was left unbrined. Both batches were baked at 450°F until browned and crisp.
Unbrined Wings
– Skin was lightly crispy but slightly leathery in spots
– Meat was a bit dry and stringy near the bones
– Flavor was decent but seasoning did not fully penetrate throughout
Brined Wings
– Skin was deeply golden brown and shatteringly crisp
– Meat was juicy and tender from surface to bone
– Flavor was well-seasoned and enhanced by aromatics
It’s clear brining improves both texture and flavor significantly. The unbrined wings were just alright, while the brined wings were exceptionally moist, seasoned, and crispy after cooking.
Simple Brine for Chicken Wings
Brining wings overnight results in the biggest difference, but even just 30 minutes to an hour can improve their flavor and moisture.
Here is an easy basic brine that works great for wings:
Ingredients:
– 1 quart water
– 1/4 cup kosher salt
– 2 tablespoons brown sugar
– 4 cloves garlic, smashed
– 1 tablespoon peppercorns
– 2 bay leaves
– 1 tablespoon dried thyme
– 1 tablespoon dried rosemary
– 1 lemon, halved
Instructions:
1. Combine all brine ingredients in a container and whisk until salt dissolves.
2. Add wings and refrigerate for at least 30 minutes, or up to overnight.
3. Remove wings from brine, rinse, and pat dry. Discard brine.
4. Cook as desired – grill, bake, fry, etc.
How Long to Brine Chicken Wings
For best results, aim to brine wings for at least 2-4 hours, but ideally overnight or about 12-24 hours. This gives enough time for the brine to really penetrate and tenderize the meat.
However, even just 30 minutes to 1 hour can make a noticeable improvement compared to unbrined wings.
Here are general brining time guidelines for wings:
– 30 minutes to 1 hour – light brining, still improves moisture
– 2 to 4 hours – moderate brining, wings absorb more flavor
– Overnight or 12-24 hours – full brining, biggest impact on tenderizing
Keep wings submerged in the brine during the process, and brine in the refrigerator, not at room temperature.
Do You Rinse After Brining Wings?
Yes, you should always rinse wings after brining and pat them completely dry. This helps remove excess surface salt that could make the wings overly salty.
Rinsing also helps remove spices and aromatics that could burn quickly when cooking at high heat.
Be sure to pat the wings very dry before cooking. The drier the surface, the crisper the skin will get. Letting them air dry for about 20 minutes after rinsing helps.
How to Cook Brined Chicken Wings
Brined wings can be cooked many ways – grill, bake, fry, etc. High heat helps render the skin ultra crispy.
Here are 3 great cooking methods:
Baked Brined Wings
– Preheat oven to 450°F
– Line a baking sheet with foil or parchment
– Arrange wings on sheet and bake 20-30 minutes until browned and crisp
– Flip wings halfway through baking
Grilled Brined Wings
– Preheat grill to medium high
– Oil grates to prevent sticking
– Grill wings 8-12 minutes per side
– Move to cooler part of grill if flaming up
Fried Brined Wings
– Heat 2-3 inches oil to 350°F in heavy pot
– Fry wings in batches 7-10 minutes until golden brown
– Drain on paper towels and toss in sauce
The key is using high heat – frying, grilling, or baking at 425°F+ to achieve that signature crispy wing skin. Brined wings hold up great to high heat cooking methods.
How Long to Cook Brined Wings
Brined wings typically take about the same amount of time to cook as unbrined wings. The brining process does not significantly speed up or slow down cooking times.
For reference, here are general cooking times:
Baked
– At 450°F – 25-35 minutes
Grilled
– Over medium high heat – 8-15 minutes per side
Fried
– At 350°F – 7-12 minutes
Cook times can vary a bit depending on size of wings and doneness preference. Use a meat thermometer for best results – target an internal temp of 165°F to 175°F when done.
The main benefit of brining is on final texture and flavor rather than cooking time. Brined wings may cook a little faster since they start off moist, but the difference is minimal.
Common Brine Mistakes
While brining wings is simple, there are a few mistakes to avoid:
Not Measuring Brine Correctly
The saltiness of the brine depends on using the right salt-to-water ratio. Too little salt won’t brine effectively. Too much can make wings overly salty. Use measured amounts, not a rough guess.
Brining Too Long
If wings brine much longer than overnight, they can get too salty and the texture can become almost mushy. Stick within the recommended brining time guidelines.
Forgetting to Rinse and Dry
Neglecting these important steps can lead to overly seasoned or soggy wings when cooking. Always rinse and pat wings very dry after brining.
Reusing Old Brine
For food safety, make a fresh brine each time. Don’t reuse an old brine that has had raw meat soaked in it.
FAQs About Brining Chicken Wings
Get answers to some common questions about brining wings:
Should you brine wings before smoking?
Yes, brining is highly recommended when smoking wings. It helps them stay juicy when exposed to prolonged heat, and allows the smoke flavor to better penetrate the meat.
Can you bread brined wings?
Definitely. Brined wings are great for frying or baking with a breaded coating. Be sure wings are very dry before breading to help the coating adhere. The brine keeps them extra moist underneath the crispy exterior.
How long can brined uncooked wings last in the fridge?
Brined raw wings will last 2-3 days in the fridge, similar to unbrined raw wings. Cook within this timeframe for best quality.
Can you freeze brined wings?
It’s best to brine wings right before cooking, but they can be brined then frozen. Either brine frozen wings before thawing, or brine after thawing. This helps minimize any damage to texture.
Can you brine for too long?
Yes, brining longer than 24 hours can make the wings too salty and cause the texture to become overly soft. Stick within the recommended brining times.
Pros and Cons of Brining Wings
Here’s a summary of the main advantages and disadvantages:
Pros:
– Increases moisture and juiciness
– Improves flavor penetration
– Allows for seasoning throughout
– Greatly enhances texture
– Results in crispier skin
Cons:
– Takes more time and planning
– Requires an extra step before cooking
– Can make wings mushy if overbrined
– May shorten shelf life compared to unbrined
For most cooks, the significant improvements to flavor and texture far outweigh the small downsides. Brining is a simple process that takes wings from average to outstanding.
Conclusion
Brining makes a major difference when cooking chicken wings. While plain unbrined wings are decent, brined wings are phenomenal – incredibly moist, seasoned throughout, and explosively crispy when cooked at high heat.
The brining process infuses wings with seasoned moisture and allows flavors to fully penetrate the meat. While it does take a little extra time upfront, the results are incredibly worth it. For any wing lover or cooking enthusiast, brining wings is a must-try technique that really takes this appetizer to the next level. Once you go brined, you’ll never go back!