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.
Servings: 2 lbs
Equipment
- 1 Marinating Bowl
- 1 Dual Basket Deep Fryer
Ingredients
- 2 lbs Chicken Wings
Poultry Brine
- 5 C Cold Water
- 3 Cubes Maggi Chicken Bouillon - or 2 Tbl Chicken Powder
- 1 1/2 Tbl Sea Salt & MSG - each
- 2 tsp Cream of Tartar
- 1 tsp Onion & Garlic Powder - each - Optional
Instructions
- Place 1 Cup of Water into a pot along with the Bouillon Cubes and heat over max heat while pressing the cubes with a fork to assist in them dissolving faster. Then empty into a bowl and add the remaining ingredients for the Poultry Brine. If using Chicken Powder, just combine everything.
- Place 2 1/2 Cups of Poultry Brine into a Marinating Bowl along with 2 lbs of completely thawed Chicken Wings. Refrigerate for 4–6 hours.
- Remove the Wings from the fridge and strain while you heat the deep fryer up to 350 F. Leave the Wings sitting in the strainer.
- Place 1 lb of Wings into each basket and lower the baskets. Watch the Oil level, you may have to lift the baskets up to prevent the oil from rising too much. Lower them back in once the oil has settled. Shake to ensure none of the Chicken pieces will stick together. Deep Fry for 10–12 minutes while giving the basket a shake a few times.
- Lift the basket up and shake to get rid of any excess grease and plate the wings.
Notes
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.
Brine the Chicken Wings for a shorter time for less salty and a longer time for more salty.