Chicken wings in white dish of brine.

Best Brined Chicken Wings Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Brine Time: 2 hours
  • Cook Time: 80 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American


Start with a brine and then bake your way to amazingly tender chicken wings with crispy skin.

Listen to learn how to make this recipe, along with some great tips from Christine:

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  • 4 cups water
  • 3 Tbsp. table salt 
  • 1 tsp. aluminum-free baking powder (NOT baking soda)
  • 10 whole chicken wings, cut into flats and drumettes (here’s how to do it) for 20 wing pieces total


  1. In a large container or casserole dish stir together water, salt, and baking powder until salt is fully dissolved.
  2. Add chicken wings, making sure that they are fully submerged. Refrigerate wings in the salt mixture for 2 hours.
  3. Preheat oven to 250°F.
  4. Line a sheet pan with aluminum foil. Place an oven-safe wire rack on top of foil-lined pan. Spray lightly with cooking spray or rub with cooking oil.
  5. Remove wings from brine and place on the wire rack, do not pat wings dry. Place the sheet pan with rack and wings into oven and back for 30 minutes.
  6. Increase oven temperature to 425°F and continue baking wings until golden brown and crispy on the outside, 40 to 50 minutes more.
  7. Remove sheet pan from oven. If desired, toss wings in sauce. Serve immediately.

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