Wing Brine

Cuisine American

2 ½ Lb Chicken Drumlettes & Winglettes 'Wingettes' are also known as 'flats'
6 Cups Warm Water
½ Cup Kosher Salt
4 Tbsp Soy Sauce
⅓ Cup Brown Sugar
3 Tbsp Red Pepper Flakes
2 Bay Leaves
2 Sprigs Rosemary Or other herbs
2 Tbsp Ground Black Pepper
¼ Cup Cider Vinger Or vinegar of your choice (black vinegar, sherry, rice)

In a large mixing bowl, combine all ingredients except the wings. Mix thoroughly, then taste the brine. It should be as salty as seawater; using too little salt will prevent the flavors from infusing into the chicken.
Once the flavor profile meets your satisfaction, immerse the wings in the brine and refrigerate for 4 to 24 hours—the longer, the better.
After the wings are brined and happy, drain the liquid from them and wash off the excess brine and herbs with cold water. Once the wings are clean of brine, pat them dry completely. The next step is to dry rub and chill the wings in the fridge. This will ensure maximum crispiness on the wings.

Note: Change the ingredients in the brine to introduce new and exciting flavors to your brined meats.