Ali di pollo in salamoia

Ingredienti

• 6 cups water (filtered (2 cups chilled))
• 6 tablespoons kosher salt
• 1/4 cup brown sugar
• 1/3 cup lemon juice
• 1 tablespoon red pepper flakes
• 1 tablespoon whole peppercorns
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 4 pounds chicken wings

Preparazione

1. 1

   Add kosher salt and brown sugar to 4 cups of water in a large pot. Bring it to a boil, stirring throughout, so the salt and sugar has dissolved.

2. 2

   Turn down the heat and add the lemon juice, red pepper flakes, peppercorns, paprika, garlic powder, onion powder, dried oregano, and dried basil to the pot. Simmer for 5 minutes, stirring throughout.

3. 3

   Turn off the heat and remove the pot from the stove. Add 2 cups of cold water to the brine and let it cool. You can place the brine in the fridge to chill the brine quicker. (This can take at least one hour).

4. 4

   Once the brine is cold, add the chicken wings to it, making sure the wings are all submerged and place the lid on the pot. You can add a bit of cold water to help if needed. Brine the chicken wings in the fridge for 2 to 4 hours or overnight.

5. 5

   --- For Crispy Oven Baked Brined Chicken Wings ---

6. 6

   Heat the oven to 425F.

7. 7

   Line a sheet pan with foil and place a rack on top. Place the wings on the rack in a single layer and pat it dry with paper towels.

8. 8

   Bake for 30 minutes and then flip over the wings and broil them for 5 minutes or until they are at your desired level of crispiness.

9. 9

   --- For Crispy Air Fryer Brined Chicken Wings ---

10. 10

    Place the wings in a single layer and pat them dry with paper towels. Discard the brine.

11. 11

    Air fry for 20 to 25 minutes at 400F, flipping them at the half way mark.