Ingredients:

  • 3 lbs chicken wings
  • 1 quart water, divided
  • 1/4 cup kosher salt
  • 2 tbsp granulated sugar
  • 1/2 cup apple cider vinegar
  • 4 cloves garlic, smashed
  • 1 tbsp whole black peppercorns
  • 2 dried bay leaves
  • 1 tsp red pepper flakes
  • 1 tsp baking soda

Instructions:

  1. Simmer the concentrate. Place 500 ml of the water into a pot with the salt, sugar, garlic, peppercorns, bay leaves, and red pepper flakes.
  2. Dissolve the solids. Heat over medium until the salt and sugar grains completely disappear. Note: Don't let it boil vigorously; a gentle simmer is enough.
  3. Chill the liquid. Remove from heat and stir in the remaining 450 ml of cold water and the apple cider vinegar. Note: The liquid must be cold to the touch before proceeding.
  4. Prepare the wings. Pat your 3 lbs (1.36 kg) of chicken wings dry with paper towels.
  5. Combine and submerge. Place the wings in your non reactive bowl and pour the brine over them until every wing is fully under water.
  6. Refrigerate the batch. Cover the bowl and chill for 4 hours minimum, but 12 hours is even better for deep flavor.
  7. Drain and rinse. Remove the wings from the brine and discard the liquid. Note: A quick rinse removes excess surface salt that might burn.
  8. The alkaline toss. Pat the wings very dry, then toss them with the 1 tsp of baking soda. Note: This will look like a fine dust on the skin.
  9. The final air dry. Place wings on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour.
  10. Cook as desired. Fry, bake, or smoke until the skin is golden and the internal temp hits 74°C.