The brining process infuses these Brined Chicken Wings with moisture and flavor, resulting in succulent and tender meat. The Umami flavors in the Poultry Brine complements the natural richness of the chicken, creating a truly irresistible combination of flavors. The deep-frying method ensures a golden and crispy exterior, perfectly complementing the juicy and flavorful meat inside.

With every bite, you’ll experience savory umami goodness that will leave you craving more. The addition of cream of tartar takes these wings to the next level, providing a secret ingredient that enhances the overall texture and gives the skin it’s color and crispness. Prepare to be amazed as you indulge in these Brined Chicken Wings that will make you feel pure satiating comfort. So, go ahead and savor the incredible goodness of these brined wings.

Prepare and enjoy the Belly Smile for your next Wednesday Wing Night!

Chicken Wings

Prepare 1 lb of Chicken Wings per serving and place into the Poultry Brine to refrigerate for 4–6 hours. Take the wings out to strain and sit on the counter while the deep fryer is preheating to 350 F.

You’ll get about 10 wings per 1 lb, depending on size.

Poultry Brine

Use 2 1/2 C to brine about 2–2 1/2 lbs of Chicken Wings. The remaining Poultry brine can be saved in a Ziploc bag or Tupperware to use again for another 2–2 1/2 lbs of Wings. Or into ice cubes tray that can be added to Rice, Soups & Gravies to give it that extra kick of Umami.

The Poultry Brine itself can handle about 4-6 lbs of Chicken Wings. I just prepare it and use half or 2 1/2 C for about 2-2 1/2 lbs of Wings. Enough so that each Wing has ample brine.

How long to Brine Wings

The time it takes to Brine Wings depends on a few variables. Such as amount of Salt (Salinity, with more salt you can brine for a shorter time), whether the Wings are frozen, Partially frozen or fully thawed and whether they will be coated (coating containing salt) or fried naked (no coating, just deep-fried).

With about 2 % Salinity in this Poultry Brine, brine completely thawed wings for 4–6 hours. Shorter time for less salty or if tossing with a coating that contains salt. Longer for more flavor penetration and a coating that doesn’t contain salt or no coating at all. Not too long, though.

Naked Chicken Wings

These are Wings that have been brined or marinated, strained and deep-fried Naked, no coating whatsoever. All the flavor is derived from the brine or marinade, with a natural crisping of the skin. They can include various seasoning in the brine or sprinkled on afterward, or tossed in sauce before serving. But they are always fried with no coating on them.

With Naked Chicken Wings, you want a longer brine time for more development of Flavors. Generally around 4–6 hours is pretty good. Less than this and the flavors will be weaker. Longer and it can get a bit salty.

Chicken Wing Coating

You can also coat the Wings in various flours and starches to achieve a crispier skin. Toss in Cornstarch, Rice Starch or a mix of Flour & Starches. Then tossed again to get rid of any excess before deep-frying.

For Wings in general that haven’t been brined. I generally use 1 tsp each per 1 lb of Chicken Wings of the following

• Kosher Salt
• Baking Powder
• Cornstarch

However, with Brined Wings, the salt content is already there, so there are two options here. Brine the Wings for a shorter time, 30 minutes to 1 hour, or omit the Kosher Salt in the coating and brine for 4–6 hours to develop the flavors inside the wings themselves and let the Baking Powder and Cornstarch work to crisp the exterior.

Lupin Chicken Wings

Use Lupin Flour instead of Cornstarch. This adds an amazing texturized coating to the Wings that is really pleasing. I actually prefer these over the cornstarch ones. They’re Keto Friendly Chicken Wings, too, which is a bonus!

Deep Frying Naked Wings

Remove Brined Wings from the Fridge and strain. Leave to strain while the deep fryer is heated to 350 F. Deep fry the Wings for 10–12 minutes, or longer for even crispier Wings. Lift the Basket up and shake to get rid of any excess grease and transfer to a plate.

Caution here: you are introducing wings saturated with water. This will cause the hot oil to rise quickly when the wings are placed in. Keep an eye on this when lowering the wings in, and pull the wings back out so that the Oil does not overflow and cause a mess or even worse, a fire. For this reason, it is not recommended to do this stove top, use a Deep Fryer.

Seasoned Brined Chicken Wings

These Brined Wings are fantastic, all by themselves. Additional heat can be added in through tossing the Wings straight from the fryer with Black or White Pepper, Cayenne Pepper, Chili powder, Chipotle, or Hot Paprika and even minced Chilies.

Seasonings Blends can be used to toss the Wings, depending on what flavor you want. Choose seasonings that don’t contain salt or very little. Optionally season the wings yourself with additional Herbs and Spices along the lines of a low salt Cajun Spice, Poultry Seasoning, Italian Seasoning, or Lemon Pepper.

Wing Sauce

Chicken Wing Sauce can be served on the side for dipping or the Wings themselves tossed in a bowl with Sauce to coat and serve. For some ideas, check out our collection of Wing recipes.