This One Ingredient Helps Chefs Make the Best Chicken Wings

As a home cook, there are pros and cons to being friends with a chef. On one hand, you get easy access to a deep well of culinary knowledge. On the other, a simple question can quickly turn into a master class you weren’t prepared to sit through. Still, if you’re willing to listen, picking up a tip or two from a chef can meaningfully upgrade your cooking.

Inspired by an impromptu lesson from a friend who works as a private chef, I learned about an easy upgrade for game-day chicken wings: pickle brine. Using leftover pickle brine as a marinade tenderizes the chicken and adds a subtle tang that enhances the flavor without overpowering it.

What Is Pickle Brine?

Pickle brine is the flavorful liquid from a pickle jar, typically made with water, vinegar, salt, and spices. Though commonly associated with cucumbers, pickle brine can also come from other pickled vegetables, including giardiniera and pickled red onions. Any of these brines work well for marinating chicken wings. You can use store-bought or homemade versions, since the basic ingredients—and the way they benefit chicken wings—are the same.

The Benefits of Using Pickle Brine To Marinate Chicken Wings

There are three benefits to using pickle brine to upgrade your chicken wings:

• Adds a subtle tang: Pickle brine gives chicken wings a bright, slightly acidic kick, just enough to add flavor without making them actually taste like pickles.
• Tenderizes the meat: The salt and vinegar in pickle brine help tenderize chicken wings while keeping them juicy and flavorful.
• Customizable and easy to find: Pickles with brine are widely available at the store or easy to make at home. My go-to store-bought brands are Boar’s Head and Claussen.

How To Upgrade Chicken Wings With Pickle Brine

Place two pounds of chicken wings in a large bowl and pour in enough pickle brine to cover them. Let the wings marinate in the refrigerator for at least 30 minutes and up to two hours—shorter for a mild tang, longer for extra juiciness. Try not to exceed the two-hour mark to avoid wings that taste overly seasoned or too tangy.

Remove the wings from the brine and pat them dry with paper towels. Do not reuse the marinade, since it has been in contact with raw chicken. By this point, the brine has done its job, tenderizing the meat and adding a subtle, bright kick for juicy, flavorful wings. Season and cook the wings using your favorite recipe. Here are some of my favorites:

• Buffalo Wings
• Air Fryer Chicken Wings
• Old Bay Chicken Wings
• Smoked Chicken Wings
• Honey Mustard Chicken Wings