Brined Chicken Wings
BH loves chicken wings. They are so easy to make at home and I know exactly what ingredients are included. That way I can ensure they are gluten-free and SCD compliant.
Brined Chicken Wings
Persons
5
Serving Size
1/2 pound
Prep Time
20 minutes
Cook Time
45 minutes
Wait Time
4 hours
Total Time
1 hour, 5 minutes
Ingredients
Brine
- 1 1/2 cups boiling water
- 5 Tablespoons salt
- 5 teaspoons chopped garlic
- 1 1/4 teaspoon ground black pepper
- 1 1/4 teaspoon sweet paprika
- 3 bay leaves
- 1/2 teaspoon red pepper flakes
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon onion powder
- 1 1/4 teaspoon dry thyme
- 2 1/2 Tablespoons apple cider vinegar
- 2 1/2 Cups cold water
- 1 cup ice
Chicken
- 2 1/2 pounds party cut chicken wings (be sure they are thawed if you get them frozen)
Instructions
- Mix the 1 1/2 cups boiling water and salt until the salt is dissolved. Add the rest of the brine ingredients and stir until ice cubes are melted. The brine should be cool.
- Put the chicken in a container that can hold 2 quarts. Pour the brine over the chicken, making sure it is completely covered. Cover the container, and refrigerate for 4-6 hours. I usually stir this every 2 hours to ensure the brine stays mixed.
- Heat the oven to 400 degrees Fahrenheit.
- Take out a large sheet pan and cover with either aluminum foil or parchment paper.
- Remove the chicken from the brine and pat dry. It is fine if you see bits of thyme or garlic on the wings!
- Place the chicken pieces in a single layer on the sheet pan, making sure they are not crowded. They should not touch.
- When the oven is hot, put the sheet pan on the center rack and bake for 45 minutes until the chicken wings are browned and crispy.
Notes
If you have a convection oven, bake at 375. I prefer this setting because the wings cook more evenly.
In a standard oven, rotate the sheet pan half way through the baking to ensure all the wings cook evenly.
© 2026 From the kitchen of Geri Schneider Winters
