AuthorBoost-KitchenCombine the water, sugar & salt in a bowl and whisk until dissolved. Add the hot sauce, garlic, thyme, and chicken wings. Cover in a food safe bucket overnight in the fridge. (up to 48 hours)
Transfer the chicken wings & brine to a medium sauce pot & completely cover (add water if needed). Place the pot on the stove over high heat & bring to a boil. When the pot reaches a boil, turn off the heat and allow to cool in the liquid for 15 minutes. Remove the wings from the liquid and store in the refrigerator, covered, until ready to serve.
Remove the chicken from the refrigerator and set aside at room temperature while you prepare any tossing sauce or heat the grill.
Cook chicken as desired on the grill, oven, or fry.
Ingredients
Directions
Combine the water, sugar & salt in a bowl and whisk until dissolved. Add the hot sauce, garlic, thyme, and chicken wings. Cover in a food safe bucket overnight in the fridge. (up to 48 hours)
Transfer the chicken wings & brine to a medium sauce pot & completely cover (add water if needed). Place the pot on the stove over high heat & bring to a boil. When the pot reaches a boil, turn off the heat and allow to cool in the liquid for 15 minutes. Remove the wings from the liquid and store in the refrigerator, covered, until ready to serve.
Remove the chicken from the refrigerator and set aside at room temperature while you prepare any tossing sauce or heat the grill.
Cook chicken as desired on the grill, oven, or fry.