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Award-Winning Chicken Wing Wet Brine

Ingredients

Liquid Base

  • 1 gallon (16 cups) cold water
  • ¾ cup kosher salt
  • ½ cup brown sugar
  • ¼ cup honey
  • 2 cups ice optional

Aromatics and Flavor Builders

  • 6 cloves garlic smashed
  • 2 tablespoons black peppercorns crushed
  • 2 tablespoons smokes paprika
  • 1 teaspoon red pepper flakes
  • 4 bay leaves
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 tablespoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce

Optional Dry Rub Ratio (may need to 2x-4x)

  • 2 tablespoons baking powder
  • 1 tablespoon cornstarch
  • 1 teaspoon McCormick Rotisserie Chicken Seasoning

Instructions

Make the Brine

  • In a large pot, combine 4 cups water with salt, sugars, and honey.
  • Heat over medium until dissolved (do not boil).
  • Add all spices, aromatics, soy sauce, and Worcestershire.
  • Remove from heat and add remaining 12 cups COLD water plus ice.
  • Brine MUST be cold (below 40℉) before adding chicken.

Bring the Wings

  • Place partially frozen wings in a large food-safe container.
  • Pour cold bring over wings, ensuring complete submersion.
  • If wings float, place a plate on top to weigh down.
  • Refrigerate for 5-6 hours.

Post-Brine Prep (Critical for Crispy Skin)

  • Remove wings from brine and rinse briefly under cold water.
  • Pat COMPLETELY dry with paper towels.
  • Place on wire rack over sheet pan.
  • Refrigerate UNCOVERED for 1-2 hours to air-dry the skin. This creates the pellicle surface for maximum crispiness.

Optional Dry Rub for Extra Crisp

  • After air-drying, lightly dust wings with dry rub. (May need to double, triple, or quadruple rub.)

Grilling Instructions for Wet-Brined Wings

  • Setup: Two-zone fire; Very high direct (475-500℉) and medium indirect (325-350℉)
  • Step 1: Start on DIRECT heat for 3-4 minutes per side (evaporate surface moisture)
  • Step 2: Move to INDIRECT for 15-20 minutes (cook through without burning)
  • Step 3: Return to DIRECT for final 3-5 minutes (crisp and char)
  • Target Temp: 175-180℉ internal temperature

Notes

Critical Tips for Success
  • The post-brine air-dry time is MANDATORY – skip this and you will get rubbery skin.
  • Pat wings aggressively dry with multiple paper towels before air-drying
  • Never brine longer than 8 hours – wings will become spongy and too salty
  • Always rinse after brining to remove excess surface salt
  • Do not cover wings during air-dry period – air circulation is essential
  • The first direct sear rapidly evaporates extra moisture from wet brining
  • A 6% salt solution is the sweet spot for penetrating partially frozen meat
Total Timing Breakdown
If wings are partially froze right now: 5-6 hours in brine (thaw+flavor) + 1-2 hours air-dry (minimum 1 hour) = Total time: 6-8 hours start to grill