Chicken wings are a classic appetizer and game day favorite. When cooking chicken wings, some people advocate soaking the raw wings in salt water (brining) before cooking. But does brining chicken wings make a difference? Here is a comprehensive look at the pros and cons of soaking chicken wings in salt water.
What is Brining?
Brining is the process of soaking meat or poultry in a saltwater solution before cooking. The saltwater mixture is called a brine and usually contains salt, water, and sometimes sugar and other flavorings.
The science behind brining chicken wings is osmosis. When the wings soak in the brine, the salt draws moisture out of the chicken due to osmotic pressure. Then, the moisture redistribute into the chicken meat, resulting in a more juicy and tender finished product.
In addition to moisture retention, brining can also help chicken wings absorb more seasoning, leading to better flavor. The salt in the brine seasons the meat, while the water plumps up the chicken cells so they can retain more spices and marinades.
Benefits of Brining Chicken Wings
Here are some of the top benefits of soaking chicken wings in salt water before cooking:
- Increased moisture – Brining makes chicken wings juicier and more tender.
- Better flavor – Brined wings absorb more seasoning and taste better.
- Helps seasoning penetrate – The saltwater mixture allows spices and flavors to penetrate deeper into the meat.
- Prevents drying out – Brined chicken stays moist when cooking, instead of getting dried out.
- Enhances crispiness – Brined wings tend to get crisper skin when fried.
Downsides of Brining Wings
Despite the benefits, there are also some drawbacks to consider with brining chicken wings:
- Time consuming – You need to allow 1-2 hours for the wings to brine.
- Uses extra space – You need a container large enough to hold all the wings and brine.
- Can make wings salty – Too much brining time or a very salty brine can make wings overly salty.
- Dilutes flavor – Heavily brined wings may have a diluted/bland flavor from absorbing too much water.
- Not always necessary – Chicken wings have enough natural moisture and fat that brining is not always needed.
Brining Times for Chicken Wings
If you do decide to brine your wings, a moderate brining time is recommended. Here are general guidelines for brine times:
- 30 minutes – Very light brine to add a touch of moisture and seasoning.
- 1 hour – Light brine for mildly enhanced juiciness and flavor.
- 2 hours – Standard brining time for sufficiently brined wings.
- 4-8 hours – Lengthy brine for intense moisture and seasoning. Risks overly salty wings.
Keep the brine time on the shorter side if using an highly salty brine solution. The less time in the brine, the lower the risk of over-salting the chicken.
Basic Brine for Chicken Wings
An easy go-to brine recipe for chicken wings contains just three ingredients:
- Water – 4 cups
- Salt – 1/4 cup kosher salt or 2 tbsp table salt
- Sugar – 2-4 tbsp (optional, for flavor)
Combine the water, salt, and sugar (if using) in a container. Stir to dissolve. Submerge chicken wings in the brine, cover, and refrigerate for your desired brining time.
Tips for Brining Chicken Wings
Follow these tips for best results when brining chicken wings:
- Use a non-reactive container like plastic, stainless steel, or glass.
- Make sure wings are fully submerged. Weigh them down with a plate if needed.
- Chill both brine and raw wings before brining for food safety.
- Rinse wings after brining and pat dry before seasoning and cooking.
- Don’t re-use brine multiple times to avoid bacteria.
Frequently Asked Questions
Does brining make baked chicken wings crispy?
Yes, brining can help make baked chicken wings crispier. The salt water mixture helps dehydrate the skin while the meat absorbs moisture. This water loss helps the skin get crisper and crunchier during baking.
Can you bread chicken wings after brining?
Absolutely. It is perfectly fine to bread chicken wings after brining them first. Make sure you rinse and thoroughly dry the brined wings before breading. The brining helps lock in moisture, while the breading gets deliciously crisp.
Is brined chicken safe to eat?
Safely brined chicken that is properly refrigerated is safe to eat. Discard brining chicken left out for over 2 hours. Use a new brine each time, don’t reuse old brine which can harbor bacteria.
Do you rinse brine off chicken before cooking?
Yes, it is important to rinse brined chicken and pat it dry before cooking. Rinsing removes excess surface salt and helps ensure the chicken won’t be overly salty. Make sure to dry the wings well so any coatings adhere properly.
Can I brine frozen chicken wings?
It is not recommended to brine still-frozen chicken wings, as they will not absorb the brine effectively when frozen. Thaw wings before brining for best moisture and flavor absorption into the meat.
Conclusion
Brining chicken wings can add juiciness, enhance flavor, and improve texture when done properly. A light brine for 1-2 hours is usually sufficient. Keep in mind that some people feel the effect is negligible and not worth the extra time. It ultimately comes down to personal preference!
While not required, brining remains a useful technique in the chicken wing lover’s toolkit. When in doubt, try do a side-by-side test: brine half the wings and don’t brine the other half. Fry or bake both batches and decide if the brined version tastes noticeably better to your palate.
With the right brine solution, technique, and cooking method, soaked wings can be deliciously juicy, seasoned, and crave-worthy. Now get out there and make some mouthwatering chicken wings!