Dry-brined chicken wings are seasoned with salt and left uncovered in the refrigerator before roasting or baking. The salt seasons the meat while the uncovered chill dries the skin, helping it turn crisp in a hot oven without a wet marinade.
Ingredients
- 2 lb (900 g) chicken wings, separated into drumettes and flats, tips removed if needed
- 1 tsp (6 g) fine sea salt, or 1½ tsp (6 g) Diamond Crystal kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- ½ tsp (1 g) smoked paprika
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
Instructions
- Prepare the wings. If the wings are whole, cut through the joints to separate the drumettes and flats, and discard the tips or save them for stock. Pat the pieces very dry with paper towels. Drying first helps the seasoning adhere and limits excess moisture on the skin.
- Season with salt. Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet. Sprinkle the salt evenly over all sides, using the fine-sea-salt amount or the stated Diamond Crystal amount. If using another brand of kosher salt, check its crystal size: salt volume varies, so weigh 6 g for the most consistent result. Do not add more salt later unless you taste the finished wings first.
- Refrigerate uncovered. Place the rack and tray in the refrigerator, uncovered, for 8 hours. This is the dry brine: salt draws out a little moisture, dissolves into it, and is then reabsorbed, seasoning the meat. The exposed surface also dries. For food safety, keep the refrigerator at 40°F (4°C) or colder and place the raw poultry below ready-to-eat foods.
- Heat the oven and finish seasoning. Set a rack in the center of the oven and heat it to 425°F (220°C). In a small bowl, mix the pepper, garlic powder, and smoked paprika. Remove the wings from the refrigerator and check that the skin looks dry. Toss the wings with the oil and spice mixture, then arrange them skin-side up in one layer on the rack. Leave space between pieces so hot air can circulate.
- Bake until crisp and safely cooked. Roast for 40 to 45 minutes, turning the pieces once after about 25 minutes. The exact time depends on wing size and your oven. Check the thickest part of several wings with an instant-read food thermometer, avoiding the bone; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If they have not reached that temperature, continue baking and check again after a few minutes. For more browning, broil briefly at the end, watching closely so the skin does not burn.
- Rest and serve. Let the wings rest for 5 minutes, then serve hot. If adding sauce, toss the wings with just enough sauce immediately before serving to avoid softening the crisp skin.
Tips
- Measure salt carefully. Fine salt and kosher salt differ in weight per spoonful. Use the listed brand-specific volume or weigh 6 g; excess salt can make the wings unpleasantly salty.
- Keep the tray uncovered and contained. The uncovered air helps dry the skin, while the rimmed tray catches drips. Keep it on a low refrigerator shelf, away from foods that will be eaten without cooking.
- Do not rinse raw chicken. Rinsing can spread raw poultry juices around the sink. Pat the wings dry with paper towels and wash your hands, utensils, and work surfaces after handling them.
- Allow time for the brine. Eight hours gives the salt time to season the meat and the skin time to dry. If you need to shorten the chill, give the wings at least 4 hours; the flavor and crispness may be less developed.
Serving Suggestions
Serve the wings as an appetizer with celery and carrot sticks, plus blue cheese or ranch-style dip. For a meal, pair them with coleslaw, roasted potatoes, corn, or a simple green salad. Put sauces on the side so each person can choose how much to add and the unsauced wings stay crisp.
A squeeze of lemon or a sprinkle of chopped parsley adds freshness. If serving a dip or sauce, taste it before adding extra salt: the wings are already seasoned, and many bottled or prepared condiments are salty.
Variations
- Lemon-pepper: Add 1 tsp (2 g) finely grated lemon zest to the pepper mixture and finish with a small squeeze of lemon. Add the zest just before baking rather than during the long brine, where it can become dull.
- Hot wings: After baking, toss with ¼ cup (60 ml) hot sauce and 2 tbsp (28 g) melted butter. Taste before adding any extra salt.
- Smoky and spicy: Increase the smoked paprika to 1 tsp (2 g) and add ¼ tsp (0.5 g) cayenne. For a milder version, leave out the cayenne.
- Gluten-free and dairy-free: The basic recipe contains neither wheat nor dairy. Check packaged seasonings and any dipping sauce labels if cooking for someone who must avoid either ingredient.
Storage and Reheating
Refrigerate cooked wings within 2 hours of cooking, or within 1 hour if the temperature is above 90°F (32°C). Store in a covered, shallow container for 3 to 4 days. For longer storage, freeze in an airtight freezer-safe container; for best quality, use within about 3 months, and thaw in the refrigerator.
Reheat refrigerated or thawed wings on a wire rack in a 375°F (190°C) oven until hot throughout and the skin has crisped, usually 10 to 15 minutes. Check that leftovers reach 165°F (74°C) before serving. A microwave heats them quickly but tends to soften the skin. Do not leave cooked wings at room temperature for more than 2 hours.
Frequently Asked Questions
How long should I dry brine chicken wings?
Eight hours is a useful target for this recipe. You can brine them for 4 to 24 hours, keeping them covered only if necessary to prevent contact with other foods; uncovered refrigeration gives the driest skin. Do not leave raw wings at room temperature while they brine.
Can I dry brine wings overnight?
Yes. An overnight chill of about 8 to 12 hours works well. Keep the wings on a rack over a tray in a refrigerator at 40°F (4°C) or colder, and avoid extending the brine beyond 24 hours with this salt amount, as the texture and saltiness can become less appealing.
Should I rinse the salt off before cooking?
No. Rinsing is unnecessary and can splash raw poultry juices onto nearby surfaces. The measured salt is intended to season the wings; simply add the remaining spices and oil before baking.
Can I use baking powder to make the skin crispier?
Yes, if desired, toss the wings with 1 tsp (4 g) aluminum-free baking powder along with the oil and spices just before baking. Use baking powder, not baking soda, and check that the product is not already salted. The basic recipe does not require it.
Can I cook dry-brined wings in an air fryer?
Yes. Arrange the wings in a single layer, working in batches if needed, and cook at 380°F (193°C), turning once, until browned and a thermometer reads 165°F (74°C) in the thickest pieces. Air fryers vary, so begin checking around 20 minutes and allow more time if needed.
Can I sauce the wings before baking?
It is better to bake them first and add sauce afterward. Wet sauce can slow browning and make the skin less crisp; toss with sauce just before serving, or serve it on the side.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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