Easy Brined Chicken Wings

I make wings like I make questionable life choices: enthusiastically, a little loud, and with a small chance of smoke alarm involvement. These are Easy Brined Chicken Wings — brined just long enough to be juicy, sauced to avoid being boring, and forgiving enough that even my kitchen disasters end up tasty. If you’ve ever wanted wings that don’t taste like cardboard or regret, this is your ticket. Also, they travel well from plate to mouth, which is the real mark of success.

My husband once decided to “help” by flipping an entire sheet tray of wings in one dramatic motion. Half landed on the counter, half on the floor, and the dog performed a surprisingly elegant cleanup routine. I pretended to be angry for five whole minutes and then asked him to hold the tongs while I salvaged the survivors. He now believes his role in the kitchen is mostly moral support—and an excellent way to get out of dish duty. Spoiler: I still wash more dishes than him.

Time-Saving Hacks

– Use a zip-top bag for the brine and toss it into a shallow pan to avoid a dramatic spill.
– Buy pre-cut wings or ask the butcher to do it — because I don’t judge, I just save you time.
– Roast on a rimmed sheet lined with foil so you can ball it up and call it cleaning done. (No, it’s not actually done.)
– Double up: cook two trays at once and pretend you planned this for guests.
– If you’re in a rush, brine for 30 minutes — yes, still better than nothing. Don’t tell the purists.

Serving Ideas

– Classic: blue cheese, celery sticks, and one of those tiny cups of ranch you hoard.
– Sweet-spicy: toss with honey-sriracha and pretend you invented fusion.
– BBQ night: pile on coleslaw and cornbread; claim sophistication.
– Game day: serve with an array of dips and a cooler full of beer. Or sparkling water if you’re trying to impress schedule-wise.
– If the kids drove you nuts: serve with wine. If the dog drove you nuts: nope, that’s on you.

What to Serve It With

Fries, a blunt-force salad (lettuce + anything), grilled corn, or a forgiving potato salad. Rice or steamed veggies if you’re pretending this is a balanced meal. Also, extra napkins. Always extra napkins.

✔Tips & Mistakes

– Don’t over-brine. There’s a sweet spot between “juicy” and “I made salty mistakes.”
– Pat wings dry before roasting for crispier skin. Yes, I said it. Yes, it’s worth the extra paper towels.
– Give space on the tray. Crowding = steam bath, not crisp. I learned this the crunchy way.
– If your pan is too small, don’t theatrically stack wings. Split trays or accept soggy edges. I’m speaking from experience.
– Watch the last 5 minutes closely — that’s when things go from “golden” to “call the fire department” very quickly.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat in a hot oven or under the broiler for a few minutes to bring back crispness. Don’t microwave unless you want soggy nostalgia.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try citrus in the brine, smoked paprika for drama, or swap sesame oil for neutral oil if you don’t want your kitchen smelling like an Asian fusion restaurant.

Frequently Asked Questions

Easy Brined Chicken Wings

This recipe for Easy Brined Chicken Wings will guarantee juicy and flavorful wings perfect for any occasion.

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Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds chicken wings
• ▢ 0.5 cup salt kosher salt preferred
• ▢ 0.25 cup brown sugar
• ▢ 1 tablespoon black peppercorns
• ▢ 4 cloves garlic smashed
• ▢ 2 quarts water

Instructions

Preparation Steps

• In a large pot, combine water, salt, brown sugar, peppercorns, and garlic. Bring to a boil until the sugar and salt dissolve.
• Remove the pot from heat and let it cool. Once cooled, add the chicken wings to the brine.
• Refrigerate the brined wings for at least 8 hours or overnight.
• Preheat the oven to 400°F (200°C). Arrange the chicken wings on a baking sheet.
• Bake the wings for 40 minutes, flipping halfway through until crispy.

Notes

These wings are perfect for game day or a backyard barbecue. Serve them with your favorite dipping sauce!