Description
Juicy oven-baked wings made extra flavorful and tender thanks to a simple brining step that seasons the meat all the way through.
Ingredients
Scale
- 2 pounds chicken wings
- 4 cups cold water
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
- In a large bowl, combine cold water, kosher salt, sugar, garlic powder, and black pepper. Stir until fully dissolved.
- Add the chicken wings to the brine, ensuring they are fully submerged. Refrigerate for 30 minutes.
- Preheat the oven to 425°F.
- Remove the wings from the brine and pat them completely dry with paper towels.
- Place the wings on a wire rack set over a rimmed baking sheet, spacing them evenly.
- Bake for 40 minutes, flipping the wings halfway through cooking.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Drying the wings thoroughly helps achieve better texture.
- Do not over-brine, as it can make the wings too salty.
- Reheat leftovers in the oven to maintain texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 95mg