Sign in with Google
From This Weeks Menu
Juicy Herb-Brined Chicken Wings
Want to try this meal and others?
Join us to start ordering groceries like you order take out. Just pick meals you want to eat, and we'll give you an easy button to order every ingredient you need on Instacart. Pick. Click. Done.
Or... just want to try this recipe? Just click:
Forget dry grilled wings forever. These ultra-juicy herb-brined chicken wings are soaked in a flavorful garlic and herb brine before hitting the grill, creating incredibly tender, moist meat with crispy, smoky skin. Serve them with your favorite dipping sauces for the ultimate backyard BBQ, game day appetizer, or summer cookout favorite. With ThisWeek'sMenu, enjoying restaurant-quality wings at home is as easy as Pick. Click. Done.
Ingredients
- 2 quart water
- 1/2 cup white wine vinegar
- 1/4 cup kosher salt
- 1/4 cup packed light brown sugar
- 6 sprig thyme
- 6 sprig parsley
- 4 sprig rosemary
- 4 clove garlic, crushed
- 2 each whole dried chiles
- 2 pound chicken drumettes
- 2 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- Combine water, vinegar, salt, brown sugar, thyme, parsley, rosemary, garlic, and chiles in a large stockpot.
- Cook over medium-high heat, stirring occasionally, until salt and sugar dissolve, about 5 minutes.
- Remove brine from heat; cool completely, about 1 hour.
- Place chicken drumettes in cooled brine; cover and chill at least 4 hours or up to 8 hours.
- Preheat grill to medium (350°F to 400°F).
- Drain chicken, discarding brine. Pat chicken dry with paper towels; sprinkle evenly with paprika and black pepper.
- Grill chicken, covered, until browned on all sides and a thermometer inserted into thickest part registers 170°F.
- Remove from grill, and let rest 5 minutes. Serve with your favorite dipping sauces.