Ingredients
2½lbschicken wings,party style, or whole chicken wings, halved crosswise
¼cupkosher salt
3tbsphoney
3garlic cloves,smashed
1dried bay leaf
3fresh rosemary sprigs
1lemon,juiced, plus the squeezed pieces
1tbspblack peppercorns
8cupswater
cooking spray
6lemon wedges,for serving
ranch dip,for serving, optional
Preparation
Bring 1 cup of water to a boil and pour the water into a very large bowl. Add the salt and honey to the water, then stir until the salt has dissolved.
Add the garlic, bay leaf, rosemary, and peppercorns to the bowl. Add the lemon juice and the squeezed lemon pieces. Pour 7 cups of very cold water over everything and stir until combined.
Place the chicken wings in the brine, cover the bowl, and put it into the refrigerator.
Chill for at least 2 hours, but no more than 8 hours.
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
Remove the chicken wings from the brine and pat dry with a paper towel. Place the wings in a single layer on the baking sheet.
Bake for 45 minutes or until the wings are a deep golden brown.
Serve with lemon wedges and ranch dip, and enjoy!
