Best Brine for Chicken Wings (Smoked, Baked, Grilled, Air Fryer and Deep Fried)

Steps

1. 1Set 4 cups of cold water aside.
2. 2In medium pot, on medium high heat, heat 1½ cups water, soy sauce, kosher salt, brown sugar, ginger, garlic, crushed red pepper and cayenne pepper until brown sugar and salt are fully dissolved (2-3 minutes).
3. 3Remove from heat and pour mixture into large bowl (large enough to fit all your chicken wings).
4. 4Add your remaining cups of cold water to the mixture. Refrigerate the chicken wing brine mixture until fully cooled.
5. 5Once mixture is fully cooled, add your chicken wings to the brine. Be sure they are fully submerged.
6. 6Place bowl in refrigerator and brine chicken wings for approximately 2 hours.
7. 7Remove wings from brine (discard unused brine) and place chicken wings on cooling rack on top of a sheet pan or a baking sheet covered in paper towels. This will allow the excess brine to drain.
8. 8Pat wings dry to remove any excess brine. Allow wings to dry refrigerated on baking sheet for 10-15 minutes (minimum) or up to 60 minutes. The more time you allow your wings to dry, the crispier they will cook.
9. 9Cook your brined chicken wings in the smoker, oven (baked), grill, air fryer or deep fryer.