If you enjoy cooking turkey or chicken, then you should have a good turkey or chicken brine recipe in your back pocket. If you’re cooking turkey or chicken without brining, what are you doing?! Creating a brine is the best way to serve a juicy, tender, bite of protein. Continue reading as I share with you an easy all-purpose turkey /chicken brine recipe.
Come holiday season, turkey wings are a beloved appetizer for many. Their smaller size makes them perfect for snacking, and their rich, savory flavor is hard to beat. But simply roasting or frying plain turkey wings can leave them dry and bland. So what’s the secret to ensuring tender, juicy, full-flavored wings every time? The answer is brining.
Brining involves soaking turkey wings in a saltwater solution before cooking But why does this simple process make such a dramatic difference in the end result? Here we’ll unlock the secrets of brining for incredibly moist, seasoned turkey wings
The Science Behind Brining
To understand why brining works so well, it helps to look at the science behind it. The saltwater mixture triggers two key effects:
1. Hydration
Soaking in the brine allows turkey wings to absorb extra moisture. This added water content then keeps the meat juicy, even with high heat cooking methods like frying.
2. Seasoning
The salt and other flavorings infuse deep into the meat, seasoning it from the inside out. This flavors the wings throughout, not just on the surface.
Additionally, the salt alters the structure of the muscle proteins. This allows the wings to retain more moisture as they cook, rather than losing juices.
So brining essentially maximizes both the flavor and moisture content for plump, seasoned turkey wings.
Benefits of Brined Turkey Wings
Brining brings several key benefits that solve common problems with plain roasted or fried wings:
- More tender, juicy meat that won’t dry out
- Infused with flavor throughout
- Enhanced seasoning beyond just a surface coating
- Retains moisture even with high-heat cooking methods
- Helps Wings remain juicy when served cold
- Adds weight and plumps up the appearance
- Can work with both skin-on and skinless wings
With all these advantages, it’s easy to see why brining is a must for exceptionally tasty turkey wings.
Choosing Wings for Brining
You’ll get the best results from brining by starting with quality fresh or thawed wings. Opt for wings that are:
- Raw, not pre-cooked
- Free from added broths or solutions
- Thawed if previously frozen
- Not heavily processed
- With skin on or off
- Separated into drummettes and flat sections
Plan ahead since most brining methods require at least 4-12 hours of soak time. Also pat the wings dry before seasoning or cooking to prevent diluted flavor from excess brine.
Determining Brine Ingredients
The basic brine only requires three components – water, salt, and sugar. This blend evenly seasons the wings and helps them retain moisture.
You can play around with the ingredients to customize the flavor:
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Water – The liquid base for dissolving the salt and sugar. Go for non-chlorinated water if possible.
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Salt – Most recipes use regular table salt. Kosher salt also works well.
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Sugar – White sugar adds mild sweetness to balance the salt. Brown sugar, honey, maple syrup also pair nicely.
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Aromatics – Spices, herbs, citrus, garlic, and peppercorns infuse extra flavor.
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Seasonings – Consider adding soy sauce, hot sauce, vinegar, Worcestershire sauce, or bouillon.
For basic brine, use a ratio of 1/2 to 1 cup salt and 1/4 cup sugar per gallon of water. Adjust to your taste preferences.
Step-By-Step Brining Process
Brining turkey wings is simple with just a few easy steps:
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Make the brine – Heat water, salt, sugar, and any extra flavorings until dissolved. Cool completely.
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Submerge the wings – Place wings in a container and pour in brine to cover.
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Refrigerate – Cover and chill for at least 4 hours up to overnight.
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Remove & rinse – Take wings out of brine and rinse off any excess. Pat dry.
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Cook as desired – Roast, fry, or grill using your favorite method.
And that’s all it takes for restaurant-quality wings with flavor and moisture locked in!
Frequently Asked Brining Questions
If you’re new to brining, you probably have some questions about the process. Here are answers to some commonly asked queries:
How long should I brine turkey wings?
Most recipes recommend a minimum 4-12 hours. For maximum impact, brine overnight or up to 24 hours.
Does brining make the wings salty?
The salt should infuse flavor throughout without making them overly salty if rinsed after brining.
Can I brine just 1-2 hours?
You’ll still get some benefit, but the wings won’t absorb as much moisture and seasoning as a longer brine.
Do I brine with raw or cooked wings?
Always start with raw, uncooked wings for proper brine absorption.
Can I reuse leftover brine?
No, discard leftover used brine instead of reusing for food safety reasons.
Can I brine then freeze wings?
It’s best to brine thawed wings, but you can brine then freeze. Thaw again before cooking.
Taking Flavor Further with Marinades
For even more flavor impact, try marinating the brined wings before cooking. The initial brining ensures seasoned, tender meat, while the marinade adds another layer of delicious flavor.
Some tasty marinade ideas include:
- Classic buffalo sauce – hot sauce, butter, vinegar
- Greek – lemon, oregano, olive oil
- Korean BBQ – soy sauce, sesame oil, garlic, ginger
- Jerk – allspice, thyme, chili peppers
- Teriyaki – teriyaki sauce, sesame seeds, garlic
- Honey sriracha – sriracha, honey, lime juice
Marinate the rinsed brined wings for 1-4 hours for maximum flavor infusion.
Enjoy Perfectly Seasoned, Juicy Wings
Brining is a game-changer for outrageously delicious turkey wings. By unlocking the secrets of this simple process, you can enjoy wings with unparalleled moisture, tenderness, and flavor. Whip up flawlessly seasoned, outrageously juicy turkey wings all holiday season long with the magic of brining!
Different Types of Brine
There are two common types of brine used in cooking these birds. These cooking techniques are either a wet brine or a dry brine with salt. In this recipe I will share my wet brine recipe used for either chicken or turkey. There is no need for a basic dry brine recipe. For a dry brine, simply season your bird by covering it with kosher salt. When cooking any bird, turkey or chicken, there’s one key rule I always go by:
The only exception I make to the rule above is when it comes to baking. In my southern style baked turkey wing recipe. These flavors bake and melt together for a few hours, so there’s no need to brine my turkey wings.
The most basic wet brine recipe is 1 part salt, 1/2 part sugar, and water. However, we’re not basic cooks, so we’re going to elevate this recipe with various aromatics such as thyme, bay leaves, celery, garlic, lemons and more! In reality, you can add any seasoning to a basic brine recipe to create amazing infused flavors. For BBQ, try adding hickory smoke seasoning or BBQ seasoning for example.
BEST CONTAINER FOR BRINES
My Favorite Food Storage Container for Brines
I use the following food storage container for all of my brines. These work great for chicken wings, turkey, lamb and more!