Beer Brined Chicken Wings Recipes

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
• In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
• In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
• Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.

Steps:

• Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
• Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
• Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.

Steps:

• Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
• Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
• Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
• Time-Saver Tip:
• You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.