If you’ve ever wondered why restaurant wings are so juicy and flavorful, the secret isn’t just in the sauce—it’s in the chicken wing brine. Great brine locks in moisture, infuses every bite with seasoning, and takes your homemade wings to a whole new level. Whether you’re grilling, frying, or baking, this simple step makes all the difference.

I learned to make brine for chicken wings while working in a restaurant. It was a real revelation. No wonder my dry, lackluster chicken wings could never compete with my favorite wing spots! Turns out a quick brine does more than just keep wings juicy; it builds flavor from the inside out. 

Once I started using this method, my crispy, golden brown wings became the star of every game day cookout and family gathering. The simple recipe requires minimal ingredients and works for any cooking method. You’ll love the win-win-win!

Should You Marinate or Brine Chicken Wings?

Brining and marinating both ramp up any chicken wing recipe, but they work differently. Brining uses a saltwater solution to lock in moisture, ensuring juicy, tender meat. On the other hand, marinating relies on acidic and oil-based mixtures to infuse flavors into the wings’ surface.

Here’s my pro-home cooking tip for mind-blowing flavor: do both. Brine for a juicy foundation, then marinate for an extra layer of bold, complementary flavors!

How to Make Chicken Wing Brine

1. Prep Brine – Slice your lemons and oranges. Heat a cup of water until hot enough to dissolve the sugar and salt, but not boiling. Stir in the salt and sugar until they dissolve. (Photo 1)
2. Cool – Add the remaining water and apple cider to cool the brine faster. You want it completely cooled. (Photo 2)
3. Brine the Wings – Put the chicken wings in a non-reactive pot or glass container and pour the cooled brine over them. Add the garlic, thyme, bay leaves, peppercorns, pepper flakes, orange slices, and lemon slices. Brine it in the fridge for 45 minutes to an hour. Wings are small, so try not to let them brine for over an hour. (Photos 3-4)
4. Dry – Drain and pat the chicken wings dry with paper towels.
5. Cook – Brush with butter and rub with your favorite seasoning. Your wings are now ready to grill, bake in a single layer on a baking sheet, or smoke. It also makes a great way to brine chicken wings for frying. Just make sure you dry them well before carefully dropping them in the hot oil.

Recipe Notes and Tips

• Make a sweet, smoky BBQ brine. Water, smoked salt, brown sugar, smoked paprika, and garlic and onion powder. This one is great for wings headed to the grill or getting tossed in BBQ sauce.
• If you plan to fry your wings, try this buttermilk variation: buttermilk, kosher salt, hot sauce, garlic powder, and a touch of sugar. It’s a tangy, tenderizing brine ideal for super juicy fried wings with a crisp coating.
• For crispier wings, toss the wings in a bit of baking powder (not baking soda) and bake or fry at 425℉ (220℃). It creates bubbles that get crispy at higher temperatures.
• Make it spicy! Add some heat to your brine with cayenne pepper and extra red pepper flakes.
• How long do you brine chicken wings? Please don’t over-brine them! Leaving it in the solution longer than recommended may make it too salty and mushy.
• Don’t want to deal with liquid brine? Use the salt and the same spices for a dry brine, and refrigerate the wings uncovered for 4 hours or overnight. For the citrusy flavors, add a little ground lemon and orange peel to the spice mix.

Make-Ahead and Storage Instructions

You can prepare the brine up to 3 days in advance—just store it in an airtight container in the refrigerator until you’re ready. If your brine includes whole spices or aromatics, letting it sit for a day can actually deepen the flavor. When ready to brine, ensure the liquid is completely chilled before adding your chicken wings to keep food safety on point.

Once the wings have been brined, remove them from the liquid, pat them dry, and cook or refrigerate them immediately. Brined uncooked wings keep in the fridge for up to 24 hours before cooking, but discard the used brine—never reuse it. If you want to freeze the wings after brining, pat them dry, place them in a ziplock freezer bag, and freeze them for 2-3 months. Thaw them in the fridge before cooking.

What Goes With Brined Chicken Wings

If you want to make a meal with your brined chicken wings, here’s a solid trio of sides: Oven-roasted sweet potato fries, a crunchy slaw, and buttermilk biscuits. The sweet potato fries add a sweet-savory balance to the meal, while fresh coleslaw perfectly cuts through the wings’ richness. And the biscuits? Warm, soft, and slightly sweet—they’re perfect for soaking up any wing sauce or just rounding out the plate.

Flavorful to Use Your Chicken Wing Brine Recipe

By Imma